Liquid Fungal Amylase for Baking Maltose Syrup Brewing

Fungal Alpha-amylase is obtained through submerged fermentation of Aspergillus Oryzae, followed by purification and formulation. This enzyme effectively depolymerizes starch, resulting in the liquefaction and viscosity reduction of the starch mixture, with minimal side activities. As an endo-type α-amylase, it hydrolyzes the α-1,4-glucosidic linkages in gelatinized starch and soluble dextrins at random, thereby decreasing the high viscosity of the starch slurry and producing oligosaccharides along with a small amount of dextrin.

• Supplier: CD BioSciences Bio Sustainable
• Product #: IE-1372