Maltogenic Amylase MAA-1500

MAA-1500 is a maltogenic amylase enzyme produced from the submerged fermentation process of Bacillus subtilis strain, which helps hydrolyze amylopectin to form maltose, oligosaccharides and small molecular dextrin, helping to hinder the recrystallization process of starch, thereby slowing down the aging rate of bread and extending shelf life.

Product characteristics

Enzyme ingredient: Maltogenic Amylase

System name: EC 3.2.1.133, 1,4-α-D-glucan α-maltohydrolase

Potency: 1,500,000 U/g (minimum)

Sensory description: powder, light gray color

Humidity: 8% (maximum)

Impact of pH: MAA-1500 can operate at pH 4.0∼7.0, with an optimal pH of 4.5-6.0.

Impact of temperature: The MAA-1500 can operate at temperatures of 30-85oC, with an optimal operating temperature range of 55-70oC.

Recommended dosage: 1.0-10.0g/ 100kg of flour. The exact and optimal dosage will be determined after small tests depending on the actual situation of the factory such as raw materials, formula, type of equipment and process,...

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

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

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