Fungal Alpha Amylase enzyme baking use in Bread baking Customizing enzyme activity specifications

    Fungal Alpha Amylase is a highly purified enzymatic preparation obtained from Aspergillus oryzae through submerged fermentation, followed by a series of extraction and purification procedures. As a type of endoamylase, this enzyme efficiently hydrolyzes the α-1,4-glucosidic bonds present in gelatinized starch, amylose and amylopectin in aqueous systems, yielding water-soluble dextrins plus trace amounts of maltose and glucose.

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.