Alpha-Amylase FAA-5000 is produced from the Aspergillus oryzae strain through submerged fermentation and refining processes. It is an endoamylase capable of rapidly hydrolyzing the α-1,4 glucosidic bond of gelatinized starch, amylose, and amylopectin to produce soluble dextrin and small amounts of maltose and glucose.
PRODUCT CHARACTERISTICS
- Enzyme Ingredients: Fungal Alpha-Amylase
- Systematic name: EC 3.2.1.1, 1,4-α-D-Glucan glucanohydrolase
- Potency: 50,000 U/g (minimum)
- Sensory description: powder, light yellow color
- Humidity: 8% (maximum)
Impact of pH: FAA-5000 can hydrolyze starch at pH 4.0-6.5 with optimal pH in the range of 4.8-5.4
Impact of temperature: FAA-5000 can hydrolyze starch at temperatures from 35-60°C. For maximum activity, optimal temperatures are taken between 45-55ºC, with optimum temperature at 50ºC.
The operating temperature of the FAA-5000 matches the yeast activity needed during dough fermentation. When the dough begins to ferment, the activity of FAA-5000 and yeast will be enhanced as the temperature increases, that is, the enzyme continuously hydrolyzes starch to create monosaccharides, which are additional sources for active yeast, thus increasing fermentation speed and improving dough quality. When the dough fermentation is completed and the product is subjected to the steaming or baking process, the yeast will be inactivated at 60°C and the FAA-5000 will also be inactive, thus avoiding saccharification. Excess starch makes the product sticky and susceptible to moisture.
Enzyme inactivation: Inactivation of FAA-5000 can be achieved at 90-100°C in 5 to 10 minutes. If the starch content is high, FAA-5000 can be inactivated at 80°C for about 30 minutes or at 70°C for about 60 minutes. Normal baking temperatures can completely inactivate the enzyme.
Instructions for use: Recommended dosage is 0.24-2.5g/ 100kg of flour. The exact and optimal dosage will be determined after small tests depending on the actual situation of the factory such as raw materials, formulas, equipment types and processes, etc. It is important to achieve Disperse FAA-5000 evenly to achieve optimal enzyme activity in this process. Due to the small dosage requirement, it is recommended to mix FAA-5000 in the dry state first with a small amount of starch, then mix with the larger amount later. Enzymes can be added directly to the dough depending on the specific process of each factory.
Packaging: 20kg carton or 20kg paper bag with PE layer inside. Custom packaging is available upon request.
Shelf life: 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.
Storage: Dry, cool place. Storage under adverse conditions such as high humidity and temperature may result in higher dosage requirements.
FAA-5000 is designed as a bread improver and adds alpha-amylase to flour during baking. The use of FAA-5000 can bring benefits in bakery production as follows:
- Increase the rising volume of bread
- Speed up the fermentation process
- Enhance crust color
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