BAA-0200 is an alpha-amylase enzyme used in food, produced from the microbial strain Bacillus subtilis through submerged fermentation, extraction, and purification. BAA-0200 is an endoamylase that can rapidly reduce the viscosity of starch solutions by randomly hydrolyzing the α-1, 4 glycosidic bonds of starch molecules and producing soluble dextrins and oligosaccharides. Prolonged hydrolysis can produce glucose and maltose.
- Enzyme Ingredients: Alpha-amylase
- Systematic name: EC 3.2.1.1, 1,4-α-D-glucan glucanohydrolase
- Active potency: ≥ 20,000 U/gr
- Sensory description: powder, light brown color
- Humidity: < 8%
Note: Enzyme color may vary according to each production batch. Color intensity does not affect the quality of enzyme activity
Impact of pH: BAA-0200 operates at a pH of 6.0-7.0, with an optimal pH of 6.0 – 6.5. And is significantly inactivated at pH below 5.0
Impact of temperature: BAA-0200 can operate at temperatures below 60°C, with an optimal temperature range of 60-70°C. In the temperature range of 70-90°C, the reaction rate increases as the temperature increases.
Effect of calcium: The existence of calcium ions plays a role in protecting the stability of enzyme activity. Enzyme activity can disappear completely if there is a lack of calcium ions. The pH range of enzyme activity is widened in the presence of calcium ions and narrowed in the absence of calcium. The required calcium ion concentration is 150ppm.
Enzyme Activity Inhibitors: Copper, Titanium, and Cobalt Ions are moderate inhibitors for BAA-0200 while Aluminum, Lead, and Zinc Ions are strong inhibitors
Packaging: 20kg carton or 20kg paper bag with PE layer inside. Custom packaging is available upon request.
Expiry date and storage:
- Typical shelf life is 24 months at 0 ∼ 25 ° C in original packaging, tightly closed and unopened, away from direct sunlight. Its shelf life will be extended if stored properly at 0-10 ° C.
- Store in a cool, dry place. Storage under adverse conditions such as high humidity and temperature may result in higher dosage requirements.
- Dough handling in bread production
Using BAA-0200 can significantly extend the shelf life of bread and steamed buns. The recommended usage level is 0.5 ∼ 1 g per 100kg of flour.
- Production of fruit juice
The use of BAA-0200 can improve the clarity of juice and prevent the formation of residue in the finished product. The recommended usage level is 0.002-0.01kg per ton of fruit flesh, maintaining the reaction at a temperature of 45°C for about 60-120 minutes. This product is often used in combination with pectinase, cellulase, and protease to achieve superior desired effects.
- Used in beer production
First, grind the raw materials (rice/malt) through a 40 mesh sieve, gelatinize to obtain a starch mixture, then add BAA-0200 with the recommended dosage of 0.6kg/ton of raw materials, keep at temperature 85-90oC for about 30 minutes.
- Other manufacturing industries
Normally, the dosage should be around 0.2 – 0.4kg per ton of raw material based on dry matter content, calcium ion concentration around 150ppm.
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