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Fungal α Amylase (Food Grade)

Cat No.
SUG-004
Description
Fungal α-Amylase is one kind of food grade α-amylase. It is made from Aspergillus oryzal var through fermentation and extraction method and mainly used in the production of Starch Sugar.
Abbr
Fungal α Amylase
Source
Aspergillus oryzal var
Applications
Enzyme for Starch Sugar
Package
25kgs/drum, 1.125kgs/drum
Product Overview
1.It is an endo amylase. 2.It hydrolyze the α-1,4-glucosidic linkages in amylose and amylopectin,producing many maltoses and little maltotriose,glucose and other oligosaccharides.
Form
Liquid
Activity
20,000u/ml
CAS No.
9000-90-2
Unit Definition
The amount of enzyme needed to hydrolyze the equivalents of 10mg reducing sugar from glucose at pH5.0,40±0.5°C for mins.
Optimum pH
4.8-5.4
Optimum temperature
45°C-70°C; Optimum 45°C~65°C influenced by Ph
Storage
Should be stored in a cool place avoiding high temperature. Liquid: 3 months at 25°C, activity remain >90%; 6 months, activity remains >80%. Increase dosage after shelf life.
Synonyms
Fungal Alpha Amylase; Alpha Amylase; Starch Sugar
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