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Food grade Fungal Alpha-Amylase FAA-5200 Suppliers

food grade fungal alpha-amylase faa-5200


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.



Declared Enzyme:        Fungal Alpha-Amylase

Systematic Name:        EC, 1,4-α-D-Glucan glucanohydrolase

Activity:                          100,000 U/g (minimum)

Appearance:                Light yellow powder

Moisture:                      8% (Maximum)



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.



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 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.



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

CAS Number:9000-90-2
Appearance: light yellow powder

Jiangsu Boli Bioproducts Co., Ltd.

93 Yangzhou Road, Jiangyan Economic Development Zone, Taizhou, Taizhou Jiangsu 225500, China, taizhou, china

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