Maltose Alpha Amylase can hydrolyze the α -1,4-glycosidic bonds in starch, and the main product is maltose, which can also produce small amounts of glucose and dextrin. It is different from ordinary alpha amylase and is commonly used to slow down starch aging. Adding it to baking can keep bread and cakes soft and elastic for a long time, extending their shelf life;
Maltose Alpha Amylase can hydrolyze the α -1,4-glycosidic bonds in starch, and the main product is maltose, which can also produce small amounts of glucose and dextrin. It is different from ordinary alpha amylase and is commonly used to slow down starch aging. Adding it to baking can keep bread and cakes soft and elastic for a long time, extending their shelf life;
| Origin | Nanning, Guangxi, China |
| Physical properties | Light brown or off-white powder |
| Enzyme activity | 5000U/g-10000U/g |
| Odor | distinctive smell |
| Solubility | soluble in water |
| Fineness | 40 mesh, 60 mesh, 80 mesh (Customizable on demand) |
| Optimal pH value | 5.0-5.8 |
| Optimal temperature | 55-60℃ |
| Product execution standards | GB1886.174-2016 |
| Addition amount | 100kg of flour 2-10g |
| Enzymatic hydrolysis time | Depending on the ingredients |
| Certification | HALAL certificate |
| ISO Quality System Certification | |
| FSSC22000 Food Safety System Certification | |
| Product specifications | Inner packaging: 1kg/bag, 5kg/bag, 20kg/bag. |
| Outer packaging: cardboard box, cardboard drum. |
Applications
| medicine | cell culture | food processing | protein hydrolysis |
| protein peptide | Leather softening | reagent |
Notices
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.
