NUTRI-FAA GS – FUNGAL ALPHA-AMYLASE

Nutri-FAA GS is an end-amylase that facilitates the rapid and thorough hydrolysis of the internal α-1,4 glucoside bond of starch, amylose and amylopectin to produce large amounts of maltose syrup and small amounts of sugar.

Nutri-FAA GS is an enzyme (EC 3.2.1.1.1,4-α-D-Glucan glucanohydrolase) derived from the strain Aspergillus oryzae var. The product is used for the starch saccharification stage.

Nutri-FAA GS is widely applied in food industries such as alcohol production, maltose, high maltose, beer, beverage industry, candy, etc.

Product characteristics

Enzyme ingredients: Fungal Alpha-Amylase

System name: EC 3.2.1.1.1,4-α-D-Glucan glucanohydrolase

Potency: ≥30,000 U/ml

Appearance: liquid, clear to dark brown.

pH: 6,0 đến 7,0

Density: 1.25 g/ml

Impact of PH on Nutri – FAA GS

The optimal pH range of this product is from 4.8 ~ 5.4, and starch can be effectively hydrolyzed at a pH range of 4.0 ~ 6.6.

If enzyme stability is a concern, reactions should be performed at a pH above 5.5.

If reaction rate is important, the pH should be adjusted below 5.5.

Impact of temperature on nutrients – FAA GS

• The optimal temperature range is 45 ~ 55oC
• The effective temperature range is 45 ~ 65℃
• The optimal temperature of this product is 50oC
• The optimal temperature range is influenced by pH, between 45 ~ 55℃

Usage:

In general, the dosage depends on the desired maltose content and saccharification time, the dosage of Nutri-FAA GS is between 75-500 grams per ton of dry powder (TDS)

However, the exact dosage of Nutri-FAA GS depends on the actual situation such as: starch substrate, liquefaction equipment, processing conditions, etc. To optimize the dosage, it is necessary to conduct several liquefaction tests to find the optimal dosage suitable for each type. manufacturing factory.

Packaging: 30kg HDPE plastic can meet food grade standards.

Storage: The product should be stored at temperatures below 25°C, away from direct sunlight. At this temperature the product has a shelf life of 6 months. If stored at temperatures below 10°C, the product has a shelf life of 18 months.

Note: Enzymes contain enzyme dust. In case of contact with skin or eyes, rinse promptly with water for at least 15 minutes.