Enhancing Baking Industry with Fungal Alpha-Amylase: Improving Flour Quality through Advanced Enzymatic Techniques

Enhancing Baking Industry with Fungal Alpha-Amylase: Improving Flour Quality through Advanced Enzymatic Techniques

$20.00 - $45.00/kilogram

Min. Order:: 1 kilogram

Min. Order:: 1 kilogram

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Basic Info

Payment Type:	L/C,Western Union,D/P,D/A,T/T,MoneyGram

Product Description

HABIO ALPHA AMYLASE (α-Amylase)

Product Description

Fungal Alpha-Amylase Used In Flour, Flour Improvement In The Baking Industry, And Enhancement Of The Quality Of Terminal

Habio Fungal Alpha-amylase is obtained by liquid submerged fermentation of Aspergillusoryzae . It helps to hydrolyze the starch to small molecule dextrin and maltose, which is Mainly used in flour, flour improvement in the baking industry, and enhancement of the quality of terminal processing.

Definition of Activity

One unit of enzyme activity is marked as U/g or U/mL, and defined as one gram solid enzyme powder or one milliliter liquid enzyme liquefies one gram soluble starch in one hour at 50℃ and pH5.0.

Product Characteristic

Optimum operation temperature: 30℃-55℃;
Optimum operation pH: 4.5-6;

Table1. The Effect of Metal Ion on the activity of Habio Fungal Alpha-amylase

Metal Ion

Concentration C/mol.L^-1

Relative activity/%

Evaluation

Ba²⁺

Cu²⁺

Ca²⁺

Mg²⁺

K⁺

Fe²⁺

Comparation

10^-3

87.64

97.53

126.63

104.07

97.91

97.37

100.00

Note: + refers to activation; - refers to inhibition; 0 refers to no obvious impact (the effect on enzyme activity is within 10%)

Product Functions

1. Increase the fermentation speed of dough, save fermentation time.

2. Increase theexpansibilityof dough;
3. Improve the structure of the bread, steamed bread, increase flexibility of internal organization, and increase the volume;
4. Improve the color of bread crust, comprehensively improve the quality of bread.

Specification and Usage

Name	Fungal Alpha-amylase
Activity	10,000U/g
Type	Powder
Usage	Suggest adding amount of 0.2- 1 g / 100 kg flour (2-10 PPM). Optimum dosage depends on the quality of flour, eventually determined by the result of baking test or steamed test. Suggest that test starts from a minimum amount.

Company Information

Habio Manufacture Site

Mianyang Habio Bioengineering Co., Ltd. (Habio)was founded in 2004. Since its establishment, it has given full play to the integration advantages of international cutting-edge biological technologies, adhered to the "accurate, efficient and differentiated" research and development concept, and cultivated independent research and development capabilities. Has undertaken and completed a number of national 863 and natural science foundation and other major projects; Has obtained a number of domestic and foreign biotechnology invention patents and utility model patents; It has formed strategic cooperative alliances with many universities at home and abroad to carry out cooperation in the field of high-end technology.

The company's main products are lipase, catalase, glucose oxidase, phytase, cellulase, xylanase, protease, amylase and other monase and other combined enzyme preparations and fermented products. The company has the production capacity of powder, particle, coating, liquid and curing products, and has established a perfect quality management system. The products have passed ISO9001, ISO22000, FSSC22000, FAMI-QS, KOSHER, MUI Halal and other certifications. Focus on the development and application of enzyme preparations in feed, food, textile, paper and other fields.

Fungal Alpha-Amylase Used Flour Improvement In The Baking Industry