Fungal α-Amylase

Alpha amylase (EC 3.2.1.1), also known as a-1,4-glucan-4-glucan hydrolase, is a starch endonuclease that uses starch as a substrate. When it interacts with starch, it cleaves the a-1,4-glycoside bond from within the molecule, causing a rapid decrease in starch molecular weight. Alpha amylase cannot cleave the a-1,6-glycosidic bond at the branching point of branched starch, nor can it cleave the a-1,4-glycoside bond near the a-1,6-glycosidic bond. Therefore, in addition to glucose and maltose, the hydrolysis product also contains dextrin and a series of oligosaccharides containing a-1,6-glycosidic bonds.Fungal alpha amylase is extracted from Aspergillus oryzae through liquid culture fermentation. This enzyme is an endo amylase that can rapidly hydrolyze the alpha-1.4 glycosidic bonds inside linear and branched starch aqueous solutions, generating a large amount of maltose and a small amount of maltotriose, glucose, and other oligomers. This enzyme is mainly used in the production of high malt syrup and can also be used in industries such as beer and baking. This enzyme is mainly used in the production of high malt syrup and can also be used in industries such as beer and food.This product is fermented by yeast and has the characteristics of high enzyme activity, good heat resistance, wide pH range, no additives, and no toxic side effects.