Пивоваренная грибковая амилаза пищевая добавка
- Категория: Enzymes >>>
- Поставщик: Shaanxi,Coenze,Biotech,Co.,Ltd.
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Описание и отзывы
Трекер стоимости
| Месяц | Минимальная цена | Макс. стоимость |
|---|---|---|
| Sep-17-2025 | 0.46 $* | 0.2 $* |
| Aug-17-2025 | 0.18 $* | 0.60 $* |
| Jul-17-2025 | 0.6 $* | 0.5 $* |
| Jun-17-2025 | 0.1 $* | 0.32 $* |
| May-17-2025 | 0.50 $* | 0.87 $* |
| Apr-17-2025 | 0.6 $* | 0.37 $* |
| Mar-17-2025 | 0.55 $* | 0.15 $* |
| Feb-17-2025 | 0.36 $* | 0.99 $* |
| Jan-17-2025 | 0.4 $* | 0.94 $* |
Характеристики
Product Description
Beer Brewing Fungal Amylase Food Additive Alpha Amylase Powder
Product Name | Beer Brewing Fungal Amylase Food Additive Alpha Amylase Powder |
Appearance | Light yellow powder |
Activity | 10,000-100,000u/g |
Grade | Food grade, industrial grade |
Application | Amylase powder for beer, bread |
Temperature | 50-60 |
PH | 5.0-6.0 |
Shelf Life | Two years |
Fungal Amylase, which is obtained from Aspergillus Oryzae, a kind of food grade Alpha Amylase. It is mainly used in production of malt syrup, beer and bakery, etc. This enzyme is an incision enzyme it hydrolyzes the α -1,4-glucosidic linkages of gelatinized starch and soluble dextrins randomly,reducing the high viscosity of the starch slurry. Resulted to different length of oligosaccharides and a few dextrins.
Fungal Alpha-Amylase can effectively hydrolyze starches at pH from 4.0 to 6.5 with its optimum pH range from 4.8 to 5.4. If greater enzyme stability is preferred, the reaction should be conducted at pH above 5.5; if a faster reaction rate is preferred, the pH should be kept below 5.5.
Fungal Alpha-Amylase can effectively hydrolyze starches at pH from 4.0 to 6.5 with its optimum pH range from 4.8 to 5.4. If greater enzyme stability is preferred, the reaction should be conducted at pH above 5.5; if a faster reaction rate is preferred, the pH should be kept below 5.5.
Inactivation of Fungal Alpha-Amylase can be achieved at 90∼100°C for 5 to 10 minutes. If the starch content is high, Fungal Alpha-Amylase can be inactivated at 80°C for about 30 minutes, or at 70°C for about 60 minutes.Normal baking processes and temperatures may result in complete inactivation of Fungal Alpha-Amylase.
Fungal Amylase is used Produce high maltose syrup, maltose or high conversion syrup.
Fungal Amylase is Used in bakery products, it will improve the structure and volume of bread;
Fungal Amylase is used in alcohol production, is conducive to low temperature (50-60 ℃) liquefaction, liquefaction of starch in alcohol mash.
Fungal Amylase is used Produce high maltose syrup, maltose or high conversion syrup.
Fungal Amylase is Used in bakery products, it will improve the structure and volume of bread;
Fungal Amylase is used in alcohol production, is conducive to low temperature (50-60 ℃) liquefaction, liquefaction of starch in alcohol mash.
Fungal Amylase is used in beer production to improve the fermentability of wort.
Packing & Delivery
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