|
| Brand Name: | Renze |
| Model Number: | Enzyme Preparations |
| MOQ: | 1000 kilograms |
| Price: | USD30-55/kilograms |
| Payment Terms: | L/C,D/A,D/P,T/T |
| Supply Ability: | 9999tons |
Product Description
Fungal amylase, also known as fungal α-amylase (1,4-α-D-glucanohydrolase), is refined from Aspergillus oryzae through deep culture, extraction and other processes. The enzyme is an endo-amylase, which can rapidly hydrolyze the α-1,4 glucosidic bond in the aqueous solution of gelatinized starch, amylose and amylopectin to produce soluble dextrin, a small amount of maltose and glucose. Prolonged reaction will produce a large amount of maltose and a small amount of glucose syrup.
| Parameter | Specification | Test Method |
|---|---|---|
| Product Name | Fungal Alpha Amylase Enzyme | - |
| EC Number | EC 3.2.1.1 | IUBMB Nomenclature |
| Source | Aspergillus oryzae | Microbial identification |
| Appearance | Light brown to tan powder/liquid | Visual inspection |
| Activity | 50,000-100,000 U/g (adjustable) | DNS method (AACC 22-01) |
| Optimum pH | 4.0-6.0 | pH-stat method |
| Optimum Temperature | 50-60°C | Thermophilic assay |
| Particle Size (powder) | ≥80% through 80 mesh | Sieve analysis (USP <786>) |
| Loss on Drying | ≤8.0% | AOAC 934.01 |
| Heavy Metals | ||
| - Lead (Pb) | ≤5 mg/kg | ICP-MS (USP <232>) |
| - Arsenic (As) | ≤3 mg/kg | ICP-MS (USP <232>) |
Q1: One of the main customer complaints we face is that our bread has a short shelf life and tends to dry out and harden easily. How exactly does this α -amylase work in extending the shelf life of bread?
A1: It significantly delays the process of starch retrogradation by conducting molecular reconstruction during the dough fermentation stage. The bread you produce not only has a softer and fluffier texture when it comes out of the oven, but more importantly, it can maintain this softness and elasticity throughout its shelf life, directly enhancing your brand reputation and economic benefits.
Q2: Nowadays, consumers all pursue "clean labels" and reject chemical additives. How does your fungal α -amylase meet this market demand?
A2: Renze's fungal α -amylase is the perfect embodiment of the "clean label" concept. It is derived from GRAS (generally regarded as safe) fungal microorganisms and is produced through fermentation. It is a natural biological catalyst in itself rather than through chemical synthesis.
Q3: What are the advantages of fungal α -amylase?
A3: Three major advantages of Renze Fungal α -amylase: Natural label, winning trust: Our products are biological enzymes, in line with the global trend of clean labels, helping you build a "no additives" healthy image and directly enhancing brand premium capacity.
Precise action and natural effect: What you get is the purer flavor and softer texture that the bread itself should have.
Root anti-aging, long-lasting softness: It can ensure that your bread maintains excellent softness throughout its shelf life.
