Model: | boli-faa-400 |
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Brand: | Boli |
Origin: | Made In China |
Category: | Chemicals / Food Additives |
Label: | Fungal Alpha Amylase , Alpha Amylase , Food additives |
Price: |
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Min. Order: | - |
Live Chat: | Last Online:07 Aug, 2013 |
This product fits to starch liquefaction and also saccharification, allowing its wide usage in grain processing industry, e.g. maltose and high maltose production. It converts liquefied starch slurry to maltose syrups in a highly efficient way.
Fungal Alpha-Amylase Description
Fungal Alpha-Amylase Boli FAA-400 is made from Aspergillus oryzaevar. through deep fermentation and refining extraction technique. This enzyme can be used for starch liquefaction and also saccharification to produce maltose and glucose. It is an endoamylase which can rapidly hydrolyze the interior alpha-1, 4 glucosidic linkages of gelatinized starch, amylose and amylopectin solution and produce soluble dextrins and a small quantity of glucose and maltose. It can also produce syrups of high maltose and a small quantity of glucose if the reaction lasts for longer time.
Fungal Alpha-Amylase Characteristics
Declared Enzyme: |
Fungal Alpha-Amylase |
Systematic Name: |
EC 3.2.1.1, 1,4-alpha-D-Glucan glucanohydrolase |
Activity: |
28,000 U/ml (minimum) |
Appearance: |
Light to dark brown liquid |
Product pH: |
5.5 to 7.0 |
Specific gravity: |
1.15 to 1.25 g/ml |
Fungal Alpha-Amylase Effect Of PH
The optimum pH range of Boli FAA-400 is 4.8 ~ 5.4. Starch can be effectively hydrolyzed at pH range 4.0 ~ 6.6. If the stability of enzyme is emphasized, the reaction should be conducted at pH above 5.5. If the reaction rate is emphasized, the pH should be below 5.5.
Fungal Alpha-Amylase Effect Of Temperature
Optimum temperature range is 45 ~ 55°C and effective temperature range is 45 ~ 65 °C.
Optimum temperature of this product is 50°C. It can efficiently hydrolyze starch at a temperature range of 45 ~ 55°C. If the content of starch is higher, the reaction temperature can be raised to 65°C. The optimum temperature range is affected by pH, within 45 ~ 65°C.
Fungal Alpha-Amylase Inactivation
Inactivation can be achieved by raising the temperature to 90 ~ 100°C and keep for 5 ~10 minutes. If the content of starch is higher, this product can be inactivated by keeping the temperature at 80°C for about 30 minutes, or 70°C for about 60 minutes. If inactivation by high temperature is not preferred, another option of inactivation is to decrease the pH to 4.0 and below. Inactivation can also be realized by adjusting pH and temperature at the same time.
Fungal Alpha-Amylase Inhibitors
Boli FAA-400 can be inhibited by several heavy metal ions. Copper and lead ions are strong inhibitors. Inhibitive effects can also be achieved if the content of zinc, nickel and iron ions are high.
Fungal Alpha-Amylase Substrate
Boli FAA-400 is applicable for saccharification of corn, potato, tapioca, wheat, soyabean and starches from other resources. It can hydrolyze effectively if the content of starch is no more than 50% on dry solid base (DSB).
Fungal Alpha-Amylase Usage Guidelines
In general, the dosage depends on the desired maltose content in the final syrup and the saccharification time. Typical dosage of Boli FAA-400 is 0.1 ~ 0.5 kg/TDS.