Maltogenic Amylase

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Product Details:

Taste Neutral
Shape Amorphous powder or liquid form depending on the preparation.
Physical Form Powder or liquid depending on the formulation.
Properties Thermostable enzyme that hydrolyzes starch to produce maltose; enhances crumb softness and shelf life in bakery products.
Usage Typically used in small quantities mixed into dough or processing solutions during manufacturing.
Shelf Life 12-24 months depending on storage conditions.
EINECS No 232-565-6
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Product Details
Product Description

Maltogenic Amylase Product Specifications

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

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.