Maltogenic amylase is a food-grade mesophilic starch hydrolytic enzyme, primarily derived from the fermentation extraction of Bacillus licheniformis and Bacillus subtilis. It appears as a light brown or off-white powder and is easily soluble in water. This enzyme catalyzes the hydrolysis of starch to produce maltose. Its core function is to delay starch aging, enhance the softness of flour products, and prolong their shelf life.
Maltogenic amylase is a food-grade mesophilic starch hydrolytic enzyme, primarily derived from the fermentation extraction of Bacillus licheniformis and Bacillus subtilis. It appears as a light brown or off-white powder and is easily soluble in water. This enzyme catalyzes the hydrolysis of starch to produce maltose. Its core function is to delay starch aging, enhance the softness of flour products, and prolong 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.
