Fungal Alpha-Amylase, which is obtained from Aspergillus Oryzae, a kind of food grade Alpha Amylase. It is mainly used in production of malt syrup, beer and bakery, etc.

Action Principle
The enzyme is an incision enzyme it hydrolyzes the α -1,4-glucosidic linkages of gelatinized starch and soluble dextrins randomly, reducing the high viscosity of the starch slurry. Resulted to different length of oligosaccharides and a few dextrins.

Product Information
1. Product Standard: GB 2526-2001.
2. Working Temperature: 35oC-65oC (Effective), 50oC-60oC (Optimum).
3. Working pH: 4.5-6.0 (Effective), 4.8-5.5 (Optimum).
4. Ca2+ has increasing effect on enzyme activity; Fe2+, Ba2+, Mn2+, Cu2+ and Fe3+ have inhibiting effect on enzyme activity.

Applications
1. In the maltose syrup processing, fungal alpha amylase mainly used in slurry with maltose content<54%. The dosage is 0.1-0.35L/t dry basis, pH4.8-6.0, 58-60OC for 6-30 hours.
2. In the beer industry, it can increase the fermentation degree, improve the residual sugar level and avoid cold muddy (chill haze) in saccharification and fermentation stage. 0.1-0.3kg/ton dry basis on saccharification stage can increase fermentation degree, 0.002-0.004kg/ton dry basis can avoid cold muddy (chill haze), 0.02-0.1g/ton dry basis can improve the residual sugar level.
3. In the bread and steamed bread processing, the recommended dosage is 0.002-0.01kg/ton flour (base on 100000 u/g). it often blends with Xylanase for best performance.