Fungal α-amylase
Optimized for gentle food processing and mild heat conditions.
Activity Definition
One fungal α-amylase activity unit (U) is defined as the amount of enzyme which hydrolyze 10 mg of reducing sugar from glucose in 30 min at 40 ℃ and at a of pH of 5.0.
Appearance
Light yellow powder
Acticvity
100,000 U/g
Shelf Life & Storage
25℃ , 12 months.
Temperature
35 ~ 65℃ (Optimum 50 ~ 60℃)
pH Curve
4.0 ~ 6.0 (Optimum 4.5 ~ 5.5)
Function
1. Baking: Generates fermentable sugars in dough (pH-friendly), improving proofing volume, crust color, and crumb softness; helps delay staling.
2. Brewing & malt beverages: Fine-tunes fermentability at lower mash temperatures, trimming dextrins without over-thinning body.
3. Koji/fermented foods: Provides saccharifying power in soy sauce, miso, rice wine, etc., releasing sugars that drive flavor development.