Application of maltase glucoamylase enzyme for bread and malt syrup production

    Fungal amylase is refined from Aspergillus oryzae through deep cultivation, extraction, and other processes. It is an endoamylase that can rapidly hydrolyze the alpha-1,4-glucoside bonds inside the aqueous solutions of gelatinous starch, amylose, and amylopectin, producing soluble dextrin and small amounts of maltose and glucose. In bread production, it can improve dough quality, increase bread volume, make bread tissue delicate, evenly porous, and have a good taste; At the same time, it improves the internal structure of Mantou and increases its softness; Production of high maltose syrup, maltose or high conversion syrup; Alcohol production is conducive to low-temperature (50-60 ℃) liquefaction, improving alcohol yield and starch utilization.

Baking applications: Hydrolyzes starch in flour into fermentable sugars, providing nutrients for yeast to promote dough fermentation while enhancing bread softness and flavor.

Starch sugar production: Used in preparing maltose, isomaltulose, and similar products. Its hydrolysate yields high maltose content, enhancing product sweetness and functionality. In infant food processing, it aids in breaking down starches for easier digestion and absorption, commonly added to rice cereals and purees.

Brewing industry: Fungal amylase plays a role in beer and rice wine brewing, breaking down starch in raw materials into fermentable sugars to increase yield and improve quality.

Seasoning production: Used in soy sauce and vinegar fermentation to accelerate starch conversion in raw materials, enhancing product flavor and nutritional value.

1. Enzyme preparations are bioactive substances that are susceptible to the inhibitory and destructive effects of heavy metal ions (Fe3+, Cu2+, Hg+, Pb+, etc.) and oxidants. Contact with them should be avoided during use and storage;

2. For people who are easily sensitive, it may cause hypersensitivity reactions; Close contact or slight inhalation may irritate the skin, eyes, and mucosal tissues; During the use of enzyme products, it is recommended to wear protective equipment such as masks and eye masks.

3. Moisture proof, light proof, sealed and stored at low temperature (0-10 ° C) for 18 months. Enzymes experience a certain loss of enzyme activity during storage, with 5-10% loss of enzyme activity at 10 ° C for 6 months and 10-15% loss of enzyme activity at room temperature for 6 months.

4. Extending the storage period or being affected by harsh storage conditions such as high temperature and humidity can lead to an increase in usage.