Fungal Alpha Amylase enzyme 100000SKB used in bread making Beer brewing and dairy products

    Fungal Alpha Amylase is a purified enzyme derived from Aspergillus oryzae via submerged fermentation, extraction, and subsequent refinement processes. Classified as an endoamylase, it rapidly breaks down α-1,4-glucosidic linkages within gelatinized starch, amylose, and amylopectin in aqueous solutions, generating soluble dextrins along with minor quantities of maltose and glucose. In bread manufacturing, it enhances dough quality, boosts loaf volume, and creates a fine, uniformly porous crumb structure for an improved taste profile; similarly, it optimizes the internal texture of steamed buns (Mantou) and elevates their softness.

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.