MAA-1500 is a bacterial maltogenic amylase produced from submerged fermentation of selected strains of Bacillus subtilis. It is a special alpha-amylase, which hydrolyzes amylopectin to generate maltose, oligosaccharides, and small molecular dextrins, interfering the recrystallization
of starch and the entanglement of starch granules and protein macromolecules, and retards the recrystallization of starch granules, thus slow down the aging speed of bread and extend the shelf life of bread.
Benefits for baking
>> Improve the softness of baked products
>> Increase the elasticity and moistness of bread, and improve the taste
>> Help to anti-staling of starch, extend shelf life of baked products
>> Easy to use, can be directly added, easy to formulate flour
Product Characteristics
Declared Enzyme: Maltogenic Amylase
Systematic Name: EC 3.2.1.133, 1,4-α-D-glucan α-maltohydrolase
Activity: 1,500,000U/g (minimum)
Appearance: Light grey powder*
Specific gravity:≤8%
*Colour may vary from batch to batch. Colour intensity is not an indication of enzyme activity.
Packaging, Storage & Shelf-Life
- Standard packaging is 20kg kraft paper bags, or 20kg cardboard drums with inner food-grade plastic bags. Customized packaging is available upon request.
- Shelf-life is 24 months at 0∼25°C in its original packaging, sealed and unopened, protected from direct sunlight.
- Keep a clean, cool, and dry storage room. Prolonged storage and/or adverse conditions such as humidity and higher temperatures may result in a higher dosage requirement.
Safe Handling of Enzymes
Inhalation of enzyme dust and mists should be avoided. In case of contact with skins 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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