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Bakery-Enzymes

Bacterial Alpha-Amylase BAA-0200 FOOD GRADE

DESCRIPTION

Bacterial Alpha-Amylase BAA-0200 is made from submerged culture of Non-GMO Bacillus subtilis through extraction and refining processes. It is an endoamylase, which can quickly decrease the viscosity of the gelatinous starch solution byrandomly hydrolyzing starch, glycogen and its degradation products within the α-1, 4 glycosidic bonds and produces soluble dextrins and oligosaccharides. Excessive hydrolysis may result in a small quantity of glucose and maltose.

BAA-0200 is widely applied to baking industry.

 

PRODUCT CHARACTERISTICS 

Declared Enzyme:        Alpha-Amylase

Systematic Name:        EC 3.2.1.1, α-1,4- glucan 4-glucanohydrolase

Activity:                          20,000 U/g (minimum)

Appearance:                Light brown powder

Moisture:                     8% (Maximum)

 

EFFECT OF PH

Stable pH range for BAA-0200 is 6.0 to 7.0, optimum pH range is 6.0 to 6.5, inactivated dramatically with pH below 5.0.

 

EFFECT OF TEMPERATURE

BAA-0200 is stable at temperatures below 60°C, optimum temperature ranges from 60 to 90°C.

 

 

EFFECT OF CALCIUM

The presence of calcium ion plays a protective role for the stability of enzyme activity. The enzyme activity may disappear completely if without calcium ion. The pH range of BAA-0200 can be broadened by adding calcium ions. A calcium concentration of 150 ppm (dry solids basis) is sufficient to ensure the enzyme stability.

 

INHIBITORS

Copper, titanium and cobalt ions are moderate inhibitors on this product. Aluminum, lead and zinc ions are strong inhibitors.

 

USAGE GUIDELINES

Bacterial Alpha-amylases has the function of preservative and anti-aging. Use of this enzyme in baking can enhance the elasticity and texture of bread. However, the high thermal stability of this enzyme enables it remain active during the baking process, which may produce more convertible starches. Starches can be more easily hydrolyzed after gelatinization in baking, hence may result in undesirable stickiness of bread. Therefore, the accurate dosage rate of BAA-0200 should be decided depending on the actual baking conditions, type of baking and bread.

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ENZECO ACID UREASE

ENZECO ACID UREASE hydrolyzes residual urea in wines to prevent conversion of the urea and ethanol to ethyl carbamate. It is used primarily in wines that are baked or otherwise exposed to heat for an extended time. It is also useful in wine when urea levels exceed 5 ppm.

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ENZECO CATALASE

ENZECO CATALASE is an enzyme preparation specific to the breakdown of hydrogen peroxide. It is available in textile grade and in food grade.

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ENZECO LYSOZYME CHLORIDE

ENZECO LYSOZYME CHLORIDE is a powder or liquid preparation derived from egg white. It has the ability to lyse cell wall of various microorganisms such as lactobacillus and certain detrimental yeasts in the wineries. The traditional application has been to prevent “gas formers ” in cheese production but it has expanded to many other applications susceptible to lactobacillus infection.

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ENZECO PECTINASE PX

ENZECO PECTINASE PX is a special pectolytic enzyme product with high polygalacturonase activity for viscosity and increasing yields of apple & grape pressing. It provides selective action on soluble pectin as a first stage treatment in mash to increase separation without slowing down drainage.

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Food grade Fungal Alpha-Amylase FAA-5200

DESCRIPTION

Fungal Alpha-Amylase FAA-5200 is a high activity fungal alpha-amylase derived from non-genetic modified strains of Aspergillus oryzae using submerged fermentation and refining extraction techniques. FAA-5200 is an endoamylase that can rapidly hydrolyze the interior α-1, 4 glucosidic linkages of gelatinized starch, amylose and amylopectin solutions to produce soluble dextrins and small quantities of maltose and glucose. It is designed for the baking industry as bread improver and alpha-amylase supplement for flour.

 

PRODUCT CHARACTERISITCS 

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:                Light yellow powder

Moisture:                      8% (Maximum)

 

EFFECT OF PH

FAA-5200 can effectively hydrolyze starches at a pH range from 4.0 to 6.5, with the optimum pH from 4.8 to 5.4. If greater enzyme stability is preferred, the reaction should be conducted at a pH above 5.5; if a faster reaction rate is desired, the pH should be kept below 5.5. Its pH optimum  depends on the actual processing conditions such as time, temperature, substrate concentration, and dough moisture levels. See Figure 1.

 

EFFECT OF TEMPERATURE

FAA-5200 can effectively hydrolyze starch at the temperature range from 45°C to 55°C , with its optimum temperatureat 50°C. Its optimum temperature depends on the actual processing conditions such as time, pH substrate concentration, moisture, etc. See Figure 2.

 

The temperature versus activity profile of FAA-5200 matches well with the demand for sugars needed by the yeast during the dough fermentation. As the dough begins to ferment, the activity of the FAA-5200 and the yeast 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 increasing the fermentation speed and improving the dough quality). When fermentation of the dough is completed and the semi-products begin to be steamed or baked, the yeast will become inactivated at 60°C and FAA-5200 will lose its activity as well (thus avoiding excessive saccharification of the dough which might otherwise result in undesirable stickiness of the finished products).

 

INACTIVATION

Inactivation of FAA-5200 can be achieved by maintaining the temperature at 90 to100°C for 5 to 10 minutes. If the starch content is high, FAA-5200 can be inactivated by maintaining the temperature at 80°C  for about 30 minutes, or at 70°C for about 60 minutes. Normal baking processes and temperatures should result in complete inactivation of FAA-5200.

 

APPLICATION  

FAA-5200 can be used to increase loaf volume, improve texture and appearance of bread, and extend shelf life of baked products.

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Glucoamylase PUREMEI GDS FOOD GRADE

DESCRIPTION

Glucoamylase PUREMEI GDS is made from Non-GMO strains of Aspergillus niger using submerged fermentation, extraction and refining techniques. PUREMEI GDS has a high conversion rate from starchy substrates into fermentable sugars. PUREMEI GDS can hydrolyze α-D-1, 4 glucosidic bonds from the non-reducing end of starch one after. It can also hydrolyze the α-D-1, 6 glucoside branch bonds of starch and cleaves the α-1, 3 bonds to release glucose.

 

PUREMEI GDS is suitable for baking industry.

 

BENEFITS:

PUREMEI GDS offers the following benefits to baking industry:

1) Increases glucose content in flours, offers sufficient nutrients for yeast fermentation

2) Enhances dough fermentation and its ability of biogas production, hence enlarges loaf volume

3) Conducive to Maillard reaction, thus improves the skin color and flavors of bread

4) Can be used in frozen dough and enable yeasts to work fast in frozen dough

 

PRODUCT CHARACTERISTICS

Declared Enzyme:            Glucoamylase

Systematic Name:            EC 3.2.1.3, 1,4-alpha-D-glucan glucohydrolase

Activity:                              300,000 U/g (minimum)

Appearance:                   Light to dark brown powder

Moisture:                        8% (Maximum)

 

EFFECT OF PH

The optimal pH for PUREMEI GDS is 4.0 t o 4.5. See Figure 1.

 

EFFECT OF TEMPERATURE

The effective temperature range for PUREMEI GDS is 30 to 65°C. The optimal temperature range is 55 to 60°C.  See Figure 2.

        Figure 1: EFFECT OF PH ON ACTIVITY

       Figure 2: EFFECT OF TEMP ON ACTIVITY

  Substrate: 4%(w/v) Soluble Starch

  Temperature: 60°C (140°F)

  Time: 60 min

  Substrate: 4%(w/v) Soluble Starch

   pH: 4.2

   Time: 60 min

 

 

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Metbak A

Metbak A is a fungal alpha amylase enzyme preparation produced by a selected strain of Aspergillus species. This result in improved bread volume and crumb texture. In addition small oligosaccharides and sugars such as glucose and maltose produced by these enzymes enhance the reactions for the browning of the crust and baked flavour. In baking industry, Metbak A is used for supplementation of the alpha amylase in flour for yeast leavened doughs in order to increase the formation of fermentable sugars.

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Metbak P

Metbak P is a fungal protease enzyme preparation produced by a selected strain of Aspergillus oryzae. Metbak P will hydrolyse wide range of proteins preferentially in an exomanner, thus producing noticeably shorter chain length peptides than conventional bacterial protease. In baking industry, Metbak P is used when making bread with ‘hard flour ‘i.e. flour high in gluten proteins to modify bread dough, which results in gluten elasticity and extensibility of dough. Metbak P provides beneficial effects when used with amylase or directly in the bake.

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Metbak X

Metbak X is fungal xylanase enzyme preparation produced by a selected strain of Trichoderma Species. The enzymes will hydrolyse beta 1,4 bonds in xylans and arabinoxylans. Metbak X also contains some amount of beta glucanase and cellulase as side enzymes. Metbak X is used in baking industry. Metbak X gives improvement in the quality of the baked goods, giving better crumb structure, larger volume and more freshness. It improves the elasticity of gluten network in bread dough by breaking down pentosans in flour.

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