BAA-0100 – ALPHA-AMYLASE IN FOOD PRODUCTION

BAA-0100 is a food-grade alpha-amylase enzyme produced from Bacillus subtilis strain through submerged fermentation, extraction and purification.

BAA-0100 is an endoamylase that can rapidly reduce the viscosity of starch solution by randomly hydrolyzing the α-1, 4 glycosidic bonds of starch molecules and producing soluble dextrins and oligosaccharides. Prolonged hydrolysis can produce glucose and maltose.

PRODUCT FEATURES

• Enzyme Ingredients: Alpha-Amylase
• Systemic name: EC 3.2.1.1, 1,4-α-D-glucan glucanohydrolase
• Activity: ≥ 10,000 U/gr
• Sensory description: powder, light brown
• Humidity: < 8%

Color may vary from batch to batch. Color intensity does not affect enzyme activity.

FACTORS AFFECTING BAA-0100

pH: BAA-0100 is active at pH 6.0-7.0, with an optimum pH of 6.0 – 6.5. And is significantly inactivated at pH below 5.0.

Temperature: BAA-0100 can operate at temperatures below 60°C, with an optimum temperature range of 60-70°C. At temperatures between 70-90°C, the reaction rate increases as the temperature increases.

Calcium: The presence of calcium ions plays a protective role in the stability of enzyme activity. Enzyme activity can disappear completely if calcium ions are lacking. The pH range of enzyme activity is expanded in the presence of calcium ions and narrowed in the absence of calcium. The required calcium ion concentration is 150ppm.

Enzyme activity inhibitors: Copper, Titanium and Cobalt ions are moderate inhibitors for BAA-0100 while Aluminum, Lead and Zinc Ions are strong inhibitors

INSTRUCTIONS FOR USE

• Dough handling in bread production

Using BAA-0100 can significantly extend the shelf life of bread and steamed buns. The recommended usage amount is 1∼2g per 100kg of flour.

• Fruit juice production

Using BAA-0100 can improve the clarity of fruit juice and prevent the formation of sediment in the finished product. The recommended dosage is 0.004-0.02kg per ton of fruit pulp, maintaining the reaction at 45oC for about 60-120 minutes. This product is often used in combination with pectinase, cellulase and protease to achieve the desired superior effect.

• Used in beer production

First, grind the raw materials (rice/malt) through a 40 mesh sieve, gelatinize to obtain a starch paste mixture, then add BAA-0100 at a recommended dosage of 1.2kg/ton of raw materials, keep at 85-90oC for about 30 minutes.

• Other manufacturing industries

Normally, the dosage should be around 0.4 – 0.8kg per ton of raw material based on dry matter content, calcium ion concentration around 150ppm.

PACKAGING & STORAGE

Standard packaging is 20kg carton or 20kg paper bag with PE layer inside. Customized packaging is available upon request.

The normal shelf life is 24 months at 0∼25°C in the original packaging, sealed and unopened, away from direct sunlight. Its shelf life will be extended if properly stored at 0∼10°C.

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