FA-280 is a food-grade Fungal Alpha-Amylase produced from NON-GMO strains of Aspergillus oryzae var through submerged fermentation and extraction processes. This enzyme can be used for starch liquefaction and also saccharification to produce maltose and glucose.
FA-280 is applied to brewing and alcohol industries in addition to glucoamylase so as to convert the starch fractions that can not be liquefied by bacterial alpha-amylase, thereby increasing the efficiency of saccharification by glucoamylase.
FA-280 is also applied to the production of maltose.
BENEFITS that the Fungal Alpha-Amylase FA-280 can offer for alcohol production:
>> Full utilization of raw materials
>> Lower residual sugars at drop
>> Increased alcohol production
>> Lower residual starch in DDGS
CHARACTERISTICS
Declared Enzyme: Fungal Alpha-Amylase
Systematic Name: E.C.3.2.1.1, 1,4-α-D-Glucan glucanohydrolase
Activity: 28,000 U/mL (minimum)
Appearance: Dark brown liquid
Product pH: 5.0 to 7.0
Specific gravity: 1.15 to 1.25 g/ml
EFFECT OF PH
The optimum pH range of this product is 4.8∼5.4 and starch can be effectively hydrolyzed at pH range 3.0∼6.6.
EFFECT OF TEMPERATURE
Optimum temperature range is 45∼55°C and effective temperature range is 30∼65°C.
USAGE
[Alcohol]
FA-280 can be added with Glucoamylase. The dosage of FA-280 depends on the actual situation, such as starch, substrate concentration, and other processing conditions.
[Beer]
In the beer industry, the addition of FA-280 during fermentation can increase the attenuation, improve the residual sugar level, and avoid cold muddy (chill haze) in the saccharification and fermentation stage.
[Starch sugar]
The dosage rate depends on the desired maltose content in the final syrup and the saccharification time available.
In the production of malt syrup, first use heat-stable alpha-amylase for starch liquefaction so that DE value of the liquefied solution reaches 13 to 20%, then cool it to 55 to 58°C, adjust pH 5.0 to 5.5. Then, add FA-280 for saccharification, which normally should not last for more than 12 hours. The hydrolysis degree of the starch with FA-280 is 40 to 50% and generally produces 50% of maltose. Therefore, when the DE value reaches 45 to 48% during the process, the saccharification reaction should be terminated. In some cases, when DE value reaches 45%, it is necessary to add a small quantity of glucoamylase to raise the DE value to above 50%. Saccharification reaction can be terminated by heating to 80°C and keeping it for 10 to 20 minutes, or reducing the pH value to less than 4.0 so that inactivation of fungal amylase is achieved.
Packaging
30kg food-grade plastic drums, 1125kg IBC totes.
Customized packaging is available upon request.
Storage & Shelf-life
Typical shelf-life is 18 months at 0∼25°C in its original packaging, sealed and unopened, protected from direct sunlight. Prolonged storage and/or adverse conditions such as higher temperatures may lead to a higher dosage requirement.
Safety & Enzyme Handling
Inhalation of enzyme dust and mists should be avoided. In case of contact with the skin or eyes, promptly rinse with water for at least 15 minutes. For detailed handling information, please refer to the Safety Data Sheet.
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