Maltogenic Amylase

Maltogenic Amylase

Product Details:

  • Taste Neutral
  • Solubility Soluble in water
  • Application Used in baking brewing and starch processing to improve crumb structure extend shelf life and reduce staling in baked goods.
  • HS Code 3507.90
  • Poisonous NO
  • Appearance White to off-white powder or liquid form.
  • Molecular Formula C12H23NO5
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Maltogenic Amylase Product Specifications

  • Gram per cubic centimeter(g/cm3)
  • Highly purified; over 90% enzymatic activity.
  • Enzymatic protein structure
  • Odorless
  • Thermostable enzyme that hydrolyzes starch to produce maltose; enhances crumb softness and shelf life in bakery products.
  • 232-565-6
  • Not applicable (enzyme)
  • 12-24 months depending on storage conditions.
  • Typically used in small quantities mixed into dough or processing solutions during manufacturing.
  • Maltogenic amylase protein derived from microbial or fungal sources typically Bacillus species.
  • Powder or liquid depending on the formulation.
  • Food Grade
  • Amorphous powder or liquid form depending on the preparation.
  • 9001-19-8
  • 5.0-8.0 (optimal range)
  • 273.32 g/mol
  • 3507.90
  • Used in baking brewing and starch processing to improve crumb structure extend shelf life and reduce staling in baked goods.
  • Soluble in water
  • Neutral
  • Store in a cool dry place away from direct sunlight and moisture.
  • C12H23NO5
  • White to off-white powder or liquid form.
  • NO

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.
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