BAA-0100 is a food-grade alpha-amylase produced from classical strains of Bacillus subtilis through submerged fermentation, extraction, and refining processes. It is an endoamylase which can rapidly decrease viscosity of gelatinous starch solution by randomly hydrolyzing starch, glycogen and its degradation products within the α-1, 4 glycosidic bonds and produce soluble dextrin and oligosaccharide. Prolonged hydrolysis may produce glucose and maltose.
PRODUCT CHARACTERISTICS
- Declared Enzyme: Alpha-Amylase
- Systematic Name: EC 3.2.1.1, 1,4-α-D-glucan glucanohydrolase
- Activity: 10,000 U/g (minimum)
- Appearance: Pale brown powder
- Moisture: 8% (Maximum)
Colour may vary from batch to batch. Colour intensity is not an indication of enzyme activity.
EFFECT OF PH, TEMPERATURE, CANXI AND INHIBITORS
BAA-0100 works at pH from 6.0 to 7.0 with its optimum pH ranges from 6.0 to 6.5. It is inactivated dramatically at pH below 5.0.
BAA-0100 can work at temperatures below 60°C with an optimum temperature range from 60 to 70°C. At a temperature range from 70 to 90°C, the reaction speeds up with the temperature rises whilst the inactivation also speeds up.
The existence of calcium ions plays a protective role for the stability of enzyme activity. The enzyme activity may disappear completely if without calcium ion. The pH range of enzyme activity is broadened with the presence of calcium ions and narrowed without calcium. The concentration requirement of calcium ions shall be 150ppm.
Copper, titanium and cobalt ions are moderate inhibitors for BAA-0100 whilst aluminum, lead and zinc ions are strong inhibitors.
APPLICATION GUIDELINES
- As Dough Improver
Use of BAA-0100 can considerably help to prolong shelf-life of bread and steamed buns.
Recommended dosage rate for trial purpose shall be 1∼2 g per 100kg flour.
- For Fruit Juice Processing
Use of BAA-0100 can improve the clarity of juice and prevent the formation of haze in the finished products. Recommended dosage rate shall be 0.004∼0.02kg per ton of fruit pulps, keeping reaction at 45℃ for around 60∼120 minutes. This product is typically used in combination with pectinase, cellulase and protease to achieve more desirable effects.
- For Brewing
First, mill the materials to pass through a 40 mesh sieve first, make slurry, then add BAA-0100 into the gelatinization tank at a recommended dosage rate of 1.2kg per ton of raw materials,then liquefy at 85∼90oC for about 30 minutes.
- For Other Application
In general, the dosage level should be around 0.4∼0.8kg per ton of materials on dry solid basis, concentration of calcium ions should be 150ppm
PACKAGING, STORAGE & SHELF-LIFE
Standard packaging is 20kg cardboard drums lined with food-grade plastic bags or 20kg kraft paper bags. Customized packaging is available upon request.
Typical shelf-life is 24 months at 0∼25°C in its original packaging, sealed and unopened, protected from direct sunlight. Its shelf-life will be extended if it is stored properly at 0∼10°C.
Keep at clean, cool and dry storage room. Prolonged storage and/or adverse conditions such as humidity and higher temperatures may lead to a higher dosage requirement.
- As Dough Improver
- For Fruit Juice Processing
- For Brewing
- For Other Application
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