Fungal amylase CAS 9013-01-8 is refined from Aspergillus oryzae var. oryzae through deep cultivation, extraction, and other steps. This enzyme is an endonuclease that can quickly hydrolyze the a-1,4 glucosidic bonds in aqueous solutions of gelatinized starch, amylose, and branched starch, producing soluble dextrin and a small amount of maltose and glucose. Long term reactions will produce a syrup of maltose and a small amount of glucose.

Application

Fungal amylase is mainly used to hydrolyze starch to produce maltose, glucose, and syrup, as well as to produce dextrin, beer, yellow wine, alcohol, soy sauce, vinegar, fruit juice, and monosodium glutamate. It is also used in the production of Chemicalbook bread to improve dough, such as reducing dough viscosity, accelerating fermentation process, increasing sugar content, and alleviating bread aging. Used for pre-treatment of cereal ingredients in infant and toddler food.

Packing

25kg/drum

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