Overview:
The fungal α-amylase is a food-grade α-amylase extracted through fermentation and refinement by Aspergillus oryzae var.
This enzyme is an endo-type amylase which can quickly hydrolyze the α-1,4 glycosidic bonds within the amylose and amylopectin starch solutions, producing a large amount of maltose and a small amount of maltotriose, glucose, and other oligosaccharides.
This enzyme is mainly used for the production of high-maltose syrup and can also be applied in the beer industry.
Product Characteristics:
Activity: Amano 20,000 (equivalent to Novozymes Fungamyl 800L from Denmark and Genencor L-40000 from the USA).