Maltogenic Amylase

Get a Price/Quote

Product Details:

Taste Neutral
Density Gram per cubic centimeter(g/cm3)
Molecular Weight 273.32 g/mol
Physical Form Powder or liquid depending on the formulation.
Structural Formula Enzymatic protein structure
HS Code 3507.90
Properties Thermostable enzyme that hydrolyzes starch to produce maltose; enhances crumb softness and shelf life in bakery products.
Click to View more

Request to Call Back Send Inquiry

Product Details
Product Description

Maltogenic Amylase Product Specifications

Shape Amorphous powder or liquid form depending on the preparation.
Smell Odorless
Shelf Life 12-24 months depending on storage conditions.
Melting Point Not applicable (enzyme)
Appearance White to off-white powder or liquid form.
Grade Food Grade
CAS No 9001-19-8
Solubility Soluble in water
Purity Highly purified; over 90% enzymatic activity.
Poisonous NO
Storage Store in a cool dry place away from direct sunlight and moisture.
Ph Level 5.0-8.0 (optimal range)
Application Used in baking brewing and starch processing to improve crumb structure extend shelf life and reduce staling in baked goods.
Usage Typically used in small quantities mixed into dough or processing solutions during manufacturing.
Molecular Formula C12H23NO5
EINECS No 232-565-6
Ingredients Maltogenic amylase protein derived from microbial or fungal sources typically Bacillus species.
Properties Thermostable enzyme that hydrolyzes starch to produce maltose; enhances crumb softness and shelf life in bakery products.
Structural Formula Enzymatic protein structure
HS Code 3507.90
Physical Form Powder or liquid depending on the formulation.
Molecular Weight 273.32 g/mol
Taste Neutral
Density Gram per cubic centimeter(g/cm3)

Product Description

Maltogenic Amylase is a type of amylase that breaks down starch into maltose. It may break down starch into smaller molecules in settings where it has lots of substrates to deal with. This has the potential to be used in a variety of commercial activities, including food, fermentation, and pharmaceuticals. Maltogenic Amylase is an endo-amylase, which means it operates at the end of a string of moleculesin this example, the flour's carbs. This amylase breaks down starch molecules into polymers of glucose units.