Fungal Amylase
Product: Fungal amylase is active throughout the acidic pH range, through the neutral pH range, and well into the mildly alkaline ranges. This product is not extremely heat resistant compared with enzymes from bacterial sources, but exhibits adequate heat resistance for many industrial and most agricultural applications. It is rigorous in its quick saccharification and dextrinization of starch. Fungal amylase works as an endo-acting enzyme in attacking both the amylose and amylopectin components of starch, bypassing the alpha 1,6 branch points to catalyze quickly the hydrolysis of starch in aqueous suspensions.
The enzyme is stabilized greatly with the inclusion of soluble calcium, but will bear up to long-term storage in its present form when kept dry. It can be used in a broad range of industrial applications.
Activity Level: 0.5 to 2.2 million Modified Wohlgemuth Units / gram (pH 4.5.).
pH Optimum: 4.4 – 5.5, Activity range pH 3.0 – 8.0.
Assay Method: Measurement of dextrin end‐point against preset color end‐point, pH 4.5 @ 40°C. (Modified AOAC/FCC Prodecure). These procedures are available on request.
Package Size: 25, 50 & 100 lb. and 25 & 50 kg. fiber drums and other special packaging available on request.
