Fungal Alpha-Amylase FAA-5000

Alpha-Amylase FAA-5000 is produced from Aspergillus oryzae strain through submerged fermentation and refining process. This is an endamylase capable of rapidly hydrolyzing the α-1,4 glucosidic bond of gelatinized starch, amylose and amylopectin to produce soluble dextrin and small amounts of maltose and glucose.

Enzyme ingredients: Fungal Alpha-Amylase

System name: EC 3.2.1.1, 1,4-α-D-Glucan glucanohydrolase

Potency: 50,000 U/g (minimum)

Sensory description: powder, light yellow

Humidity: 8% (maximum)

Impact of pH: FAA-5000 can hydrolyze starch at pH 4.0-6.5 with optimal pH in the range of 4.8-5.4

Impact of temperature: FAA-5000 can hydrolyze starch at temperatures from 35-60°C. For maximum activity, the optimal temperature is taken from 45-55°C, with the optimal temperature being 50°C.

The operating temperature of the FAA-5000 matches the activity needs of yeast during dough fermentation. When the dough begins to ferment, the activity of FAA-5000 and yeast will be enhanced as the temperature increases, i.e. the enzyme continuously hydrolyzes starch to produce monosaccharides which are additional sources for active yeast, thus increasing the fermentation speed and improving dough quality. Once the fermentation of the dough is complete and the product is subjected to steaming or baking, the yeast will be inactivated at 60°C and the FAA-5000 will also become inactive, thus avoiding saccharification. Excess starch makes the product sticky and susceptible to moisture.

Enzyme inactivation: Inactivation of FAA-5000 can be achieved at 90-100°C in 5 to 10 minutes. If the starch content is high, FAA-5000 can be inactivated at 80°C for about 30 minutes or at 70°C for about 60 minutes. Normal baking temperatures can completely inactivate the enzyme.

Instructions for use: The recommended dosage is 0.24-2.5g/ 100kg of powder. The exact and optimal dosage will be determined after small tests depending on the actual situation of the factory such as raw materials, formula, equipment type and process, etc. It is important to achieve distinction. Disperse FAA-5000 evenly to achieve optimal enzyme activity in this process. Due to the small dosage requirement, mix FAA-5000 dry first with a small amount of starch, then mix with a larger amount later. Enzymes can be added directly to the dough depending on each factory's specific process

Pack: 20kg carton or 20kg paper bag with PE layer inside. Custom packaging is available upon request.

Expiry date: 24 months at 0∼25°C in original packaging, tightly closed and unopened, away from direct sunlight. Its shelf life will be extended if stored properly at 0∼10°C.

Preserve: Dry, cool place. Storage under adverse conditions such as high humidity and temperature may result in higher dosage requirements.