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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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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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Neutral Protease NP-2000 FOOD GRADE

DESCRIPTION

Neutral Protease NP-2000 is produced from Non-GMO strains of Bacillus subtilis through submerged fermentation, extraction and refining process. NP-2000 catalyzes protein hydrolysis in neutral environment and generates peptide and a small quantity of amino acids.

 

NP-2000 is applied to the food baking industry. It can hydrolyze proteins contained in the dough into peptone, peptide and amino acids, thus attenuate the dough strength, enable a desirable elasticity and handling property, shorten mixing time, improve color and shininess of the finished products, enable an even crumb structure and crisped taste of biscuits and crackers. In addition, NP-2000 can increase the content of polypeptide and amino acid in the dough, thus improve the flavors of baked products. 

 

PRODUCT CHARACTERISTICS 

Declared Enzyme:            Protease

EC Number:                     EC 3.4.24.28

Appearance:                    Off-white to pale brown powder

Activity:                            200,000 U/g (minimum)

Moisture:                         8% (Maximum)

 

EFFECT OF PH

NP-2000 is stable at pH between 6.5 and 7.5. Its optimal pH is from 6.8 to 8.0 at 37°C. Inactivation of NP-2000 can be achieved quickly at pH below 5.0 or above 9.0.

 

EFFECT OF TEMPERATURE

NP-2000 is stable at temperatures below 37°C at pH from 7.0 to 8.0. Its optimal temperature is about 50°C by using 0.5% casein as substrate at pH around 7.2. NP-2000 is unstable at temperatures above 45°C and be inactivated quickly at temperatures above 60°C.

 

EFFECT OF METAL IONS

Manganese, Calcium and Magnesium ions can activate the enzyme activity, while copper, hydrargyrum and aluminum ions will inhibit its activity.

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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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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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