Fungal Alpha-Amylase Enzyme

1. Fungal amylase with higher activity and stability 2. Fungal amylase enzyme in powder and liquid form

Fungal Alpha-Amylase is a liquid fungal endo-alpha-amylase enzyme made from strain of Aspergillus oryzae through cultivation, submerged liquid fermentation and extraction.

Fungal Alpha-Amylase can rapidly hydrolyze the α-1,4 glycosidic bonds of starch chain and generate high-level maltose, maltotriose, glucose and other oligosaccharide, widely used in production of fuel ethanol, distillery, beer, high maltose syrup and many other food industries.

Specifications Appearance: Light Brown Liquid Density: 1.15 +/- 0.05 g/mLpH: 4.5-6.5Activity: 20,000u/mL; 30,000u/mL; (standard QB 2526-2001)

Definition of unit1 unit of Fungal Alpha-Amylase equals to the amount of enzyme which hydrolyzes soluble starch to get 10mg glucose at 40°C and pH5.0 in 30 minutes.

Function conditionWorking at pH 4.0-6.6, optimum 4.8-5.5; Working temperature 45-65°C,favorable 45-55°C.

Function principleFungal Alpha-Amylase rapidly hydrolyzes the α-1,4 glycosidic linkages in the amylose and amylopectin , and turn them into a mass of high-level maltose, maltotriose, glucose and other oligosaccharides.

Dosage recommendation0.15-0.30kg of Fungal Alpha-Amylase (30,000u/mL) per ton of starch or related material. (Dosage optimization should be performed based on individual plant.)

Package & storagePacked in 25kg drum or 1,125kg recyclable tote.Store in a cool and dry place; high temperature and direct sunlight should be avoided.

ExpirationFungal Alpha-Amylase is stable for 6 months when stored in original unopened package at 4°C- 8°C;  25°C, 6 months, activity remains 90%; 9 months, activity remains ≥85%. 

Fungal Alpha-Amylase Enzyme