Fungal alpha amylase is extracted and refined from liquid
cultiction and fermentation of Aspergillus oryzae . It is a
incision amylase which can rapidly hydrolyze anylose and
amylopectin a-1,4 glycosidic bond, and generate a mass of malt
syrup and a little of mltotriose, glucose and other
oligosaccharides. It is mainly applied to production of high
maltose syrup as well as bee and baking industries.
Light yellow powder or light brown liquid
Enzyme activity u/g(ml)
3.Enzyme Acitivity Definition
The enzyme quantity of using 1g enzyme powder or 1ml enzyme liquid
hydrolyze sodium carboxymethylcellulose solution and produce 1mg
glucose in 1 hour under the condition of 50 °C and pH 4.8 is a
enzyme activity unit.
(1) Production of high maltose syrup, maltose or highly converted
Reference dosage: 0.15-0.30kg/ T dry starch. PH5.0-5.5, 50-60°c and
saccharification time is 12-24 hours.
(2) Food industry
It is used in baking products to improve bread texture and volume.
It can also be used to better processing quality of bread and
steamed bun. Recommended dosage is 0.2-1g/ 100kg flour, i.e.
(3) Alcohol industry
It helps liquify in low temperature(50-60°c) and liquify starch of
(4) Beer industry
It enhances fermentability of malt extract by 2%~5%. A-1,6-limit
dextrin will be retained in beer.
Liquid: 25kg or 200kg drum. Solid: 1kg aluminum foil bag; outer:
The product should be stored in a cool dry place below 25 °C for 6
months, avoid heat and direct sunlight