Fungal α-Amylase NZs-BE-B008

Catalog Number NZs-BE-B008

Grade Food Grade

Category Amylases

Description

Fungal α-amylase NZs-BE-B008 is a high-quality food-grade enzyme preparation produced through submerged fermentation of selected Aspergillus oryzae strains, followed by advanced purification and standardized formulation. As an endo-type α-amylase, it specifically hydrolyzes the α-1,4-glycosidic bonds in gelatinized starch and soluble dextrins, rapidly reducing starch viscosity while generating a small amount of dextrin and oligosaccharides. The enzyme exhibits minimal side activities, ensuring controlled starch liquefaction and consistent product quality. Designed for efficient starch conversion under mild processing conditions, fungal α-amylase NZs-BE-B008 is widely used in the baking, brewing, starch syrup, and food processing industries. It improves processing efficiency, enhances product consistency, and contributes to better texture, fermentation performance, and production yield.

Typical Parameters

Recommended Dosage

The optimal dosage depends on the raw materials, production process, desired degree of hydrolysis, equipment, and product specifications. Laboratory or pilot-scale trials are recommended before full-scale production. Typical application rates include:

• Maltose syrup production: Approximately 0.15-0.30 L per ton of dry starch, depending on the desired maltose content and liquefaction conditions.
• Brewing: Typically 0.20-0.40 L per ton of total grist, added during mash-in to improve starch conversion and extract yield. Additional small dosages may be applied during fermentation when improved clarity or lower residual starch levels are required.
• Bread and steamed bun production: Generally 0.002-0.010 L per ton of flour, commonly used together with other bakery enzymes to optimize dough performance and finished product quality.

Storage

Store the product in its original tightly sealed container in a cool, dry, and well-ventilated environment away from direct sunlight, excessive heat, and moisture. Under proper storage conditions, slight sedimentation may occur during prolonged storage; this is normal and does not affect enzyme performance.

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