Mianyang Habio Bioengineering Co., Ltd.
                                                                                                           
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Habio Flour Improvement Alpha Amylase In Food Industry Thermostable

Price Negotiable
Price: USD 1-10 per kg
MOQ: 100kg
Delivery Time: 3-7 working days
Brand: Habio
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

  1. Optimum operation temperature: 30℃-55℃;
  2. 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

10-3

10-3

10-3

10-3

10-3

/

87.64

97.53

126.63

104.07

97.91

97.37

100.00

-

0

+

0

0

0

0

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 the expansibility of 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.

 

Package and Storage

 

Packaging: 25kg/bag.
Store in original package under sealed, room temperature condition (less than 25 ℃) for 12 months to solid form.
Avoid to be exposed to the sun, rain, high temperature and high humidity.

 

 

 

Get in Touch

Have questions about our products or want to discuss a custom order? Our team is ready to help you.

Company Mianyang Habio Bioengineering Co., Ltd.
Location Sales Center:Room 1905, Building 2 IMP Universal Metropolis Plaza, No.318 Dongda Road, Jinjiang District, Chengdu, Sichuan, PRC.
Contact Person Wendy Zhang

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