Fungal Alpha-Amylase FAA-280 is made from Non-GMO strains of Aspergillus oryzae by submerged fermentation and refining extraction process. It can be used for starch liquefaction and also saccharification to produce maltose and glucose. As an endoamylase, FAA-280 can rapidly hydrolyze the interior α-1, 4 glucosidic linkages of gelatinized starch, amylose and amylopectin solution and produce soluble dextrin and a small quantity of glucose and maltose.
Product characteristics:
- Declared Enzyme: Fungal Alpha-Amylase
- Systematic Name: EC 3.2.1.1, 1,4-α-D-Glucan glucanohydrolase
- Enzyme Activity: 28,000U/ml (minimum)
- Appearance: Sepia brown liquid
- Product pH: 5.0 to 7.0
- Specific gravity: ≤1.25 g/ml
Effect of pH:
The optimum pH range of this product is 4.8 to 5.4 and starch can be effectively hydrolyzed at pH range 4.0 to 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. See Figure 1.
Effect of temperature:
Optimum temperature range is 45 to 55°C and effective temperature range is 45 to 65°C. Optimum temperature of this product is 50°C. It can efficiently hydrolyze starch at a temperature range of 45 to 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 to 65°C.
Inactivation:
Inactivation of FAA-280 can be achieved by raising the temperature to the range of 90 to 100°C and maintaining for approximately 5 to 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 desirable, another option of inactivation is to decrease the pH below 4.0. Inactivation can also be realized by adjusting pH and temperature at the same time.
Usage guidelines:
FAA-280 is capable to saccharify corn, potato, tapioca, wheat, soyabean and starches from other natural sources. It can be hydrolyzed effectively if the content of starch on the dry substrate basis (DSB) is no more than 50%.
In general, the dosage rate depends on the desired maltose content in the final syrup and the saccharification time available. The typical dosage rate of FAA-280 is 0.1 – 0.5 kg/TDS.
In the production of malt syrup, first use heat-stable alpha-amylase for starch liquefaction so that DE value of the liquefied solution reaches 13∼20%, then cool down to 55∼58°C, adjust pH to 5.0∼5.5. Then, add FAA-280 for saccharification, which normally should last for no more than 12 hours. Hydrolysis degree of the starch with FAA-280 is 40∼50% and generally produces 50% of maltose.
Therefore, when the DE value reaches 45∼48% during the process, saccharification reaction should be terminated. In some cases, when DE value reaches 45% it is necessary to add a small quantity of glucoamylase to raise the DE value to above 50%. Saccharification reaction can be terminated by heating to 80°C and keeping for 10∼20 minutes, or reducing the pH value to below 4.0 so that inactivation of fungal amylase is achieved.
Packaging, storage & shelf-life:
HT-800 is packaged in 25kg, 30kg food-grade HDPE plastic drums.
Typical shelf-life is six months if this product is stored below 25°C in its original packaging, sealed and unopened, protected from direct sunlight. Its shelf-life will be eighteen months if it is stored properly at 0∼10°C.
Safe handling of enzymes:
Inhalation of enzyme dust and mists should be avoided. In case of contact with skins or eyes, promptly rinse with water for at least 15 minutes. For detailed handling information, please refer to the Safety Data Sheet.
Fungal Alpha-Amylase FAA-280 can be used for starch liquefaction and also saccharification to produce maltose and glucose. It can also produce syrups of high maltose and a small quantity of glucose if the reaction lasts for longer time.
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