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Liquid fungal amylase for baking maltose syrup brewing
An amylase from Aspergillus Oryzae, attacking α-1,4-glucosidic linkages, liberating preferrably maltose and short dextrins, used in maltose syrup production, brewing and dough proofing
Product comparison reference
price:
yuan
Sample application
Product advantages
Fungal amylase preferrably liberating maltose
Ofen used in baking flour improvement brewing maltose syrup etc.
Product overview
Product parameters
Package & Storage
Download PDS(TDS)
Application Area
Applicable in baking, maltose syrup, and wherever increase in maltose content is necessary
Brewing
Flour standardization
Baking
Tobacco applications
Starch sugar
Product Description
Fungal Alpha-amylase is produced by submerged
fermentation of Aspergillus Oryzae followed by purification and formulation. The product depolymerizes starch leading to the liquefaction of starch,
viscosity reduction and contains little side activities.
Fungal Alpha-amylase is an endo type of α-amylase that hydrolyzes the α-1,4-glucosidic
linkages of gelatinized starch and soluble dextrins randomly, reducing the high
viscosity of the starch slurry, giving rise to o oligosaccharides and a small
amount of dextrin.
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Sunson Industry Group Co., Ltd.
Address: Room 1404 (15A04), Building 2, Beichenxinjiyuan, No. 13A, Beiyuan Road, Chaoyang District, Beijing, China
Phone：+86 10 84921916; Mobile: +86 18310169953 (Skype or Wechat)
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