Fungal α-Amylase and Dextranase High-Efficiency Enzyme Solutions for Starch Processing and Dextran Degradation

Product Introduction: Fungal α-Amylase & Dextranase

Fungal α-Amylase is a highly efficient enzymatic preparation with an activity of 280,000 U/g, designed for diverse industrial applications. It is widely used in baking, high-maltose syrup production, rice wine brewing, and beer processing. For high-maltose syrup production, the recommended dosage is 0.15–0.3 L per ton of dry starch; in baking, 0.5–1.0 mL per 100 kg of flour; and in beer brewing, 200–400 ppm (0.2–0.4 L per ton of dry starch). The product is supplied in 28 kg drums.

Dextranase is a specialized enzyme that targets α-1,6 glycosidic bonds in dextran molecules, breaking them into smaller oligosaccharides and glucose. This action significantly reduces viscosity, enhances filtration efficiency, and improves product clarity. With an activity of 20,000 U/mL, it is supplied as a brown liquid in 25 kg drums. The typical dosage ranges from 5 to 100 g per ton of dry substance (DS), depending on raw material quality and process requirements.

Key Applications:

• Fungal α-Amylase: Baking, high-maltose syrup, rice wine, and beer production.

• Dextranase: Sugar refining, beer and beverage processing, oral care, and pharmaceuticals.

Advantages:

• Improved process efficiency and product quality

• Stable performance under industrial conditions

• Customizable dosage for optimal results

Storage:
Store in a cool, dry place in sealed containers. Protect from direct sunlight and freezing.