FAA-5200 is a concentrated fungal alpha-amylase produced from NON-GMO, classic strains of Aspergillus oryzae through submerged fermentation and refining extraction process. It is an endo-amylase that can rapidly hydrolyze the interior α-1, 4 glycosidic linkages of gelatinized starch, amylose and amylopectin solutions to produce soluble dextrin, maltose and glucose.
FAA-5200 can be used as bread improver and alpha-amylase supplement of flour in the bakery.
Benefits for Bakery
Use of FAA-5200 can benefit the bakery as follows:
>> Increase bread volume
>> Speed up the fermentation process
>> Enhanced crust coloring
Product Characteristics
| Declared Enzyme: |
Fungal Alpha-Amylase |
| Systematic Name: |
EC 3.2.1.1, 1,4-α-D-Glucan glucanohydrolase |
| Activity: |
100,000 U/g (minimum) |
| Appearance: |
Beige-yellow powder |
| Moisture: |
8% (Maximum) |
Effect of pH
FAA-5200 can hydrolyze starches at pH from 4.0 to 6.5 with its optimum pH range from 4.8 to 5.4.
Effect of Temperature
FAA-5200 can hydrolyze starch from 35°C to 60°C, with its optimal temperature range from 45°C to 55°C and optimum temperature 50°C.
The temperature versus activity profile of FAA-5200 matches well with the demand of sugars needed by yeasts during dough fermentation. As the dough begins to ferment, the activity of FAA-5200 and yeasts will be enhanced as the temperature rises, i.e. the fungal alpha-amylase constantly hydrolyzes the soluble starches contained in the dough and produces monosaccharides to support yeast proliferation, thus speed up the fermentation and improve the dough quality. When fermentation of the dough is completed and the semi-products begin to be steamed or baked, the yeasts will become inactivated at 60°C and FAA-5200 will lose its activity as well, thus avoid excessive saccharification of the dough which
might otherwise lead to stickiness inside the finished products.
Inactivation
Inactivation of FAA-5200 can be achieved at 90∼100°C for 5 to 10 minutes. If the starch content is high, FAA-5200 can be inactivated at 80°C for about 30 minutes or at 70°C for about 60 minutes. Normal baking processes and temperatures may result in complete inactivation of this product.
Packaging, Storage & Shelf-Life
- Standard packaging is 20kg kraft paper bags. Customized packaging is available upon request.
- Typical 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 lead to a higher dosage requirement.
Safe Handling of Enzymes
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 Material Safety Data Sheet.
Audited Supplier 
){kind=link}