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Alpha Amylase is an enzyme that catalyzes the hydrolysis of starch into sugars. It is typically produced from microbial sources, such as bacteria and fungi, and is widely used in the food industry for its ability to break down complex carbohydrates. This enzyme plays a critical role in various food processing applications, including baking, brewing, and the production of syrups and sweeteners.
| Source | Microbial (bacterial or fungal) |
| Activity Level | Typically measured in KNU (Kilo Novo Units) or FAU (Fungal Amylase Units) |
| pH Range | Optimal activity between pH 5.0 to 7.0 |
| Temperature Stability | Effective at temperatures ranging from 30°C to 70°C |
| Form | Liquid or powder form |
When selecting Alpha Amylase, consider the specific application and desired activity level required for your process. It's important to specify the source of the enzyme, as well as the form (liquid or powder) that best suits your production needs. Additionally, inquire about the enzyme's stability under different pH and temperature conditions to ensure optimal performance in your application.
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Alpha Amylase helps to break down starches into sugars, enhancing fermentation and improving dough texture.
Yes, it can improve the texture and moisture retention in gluten-free products.
Dosage varies by application but is generally between 0.1% to 0.5% of the flour weight.
Yes, it is generally recognized as safe (GRAS) when used in food processing.
It should be stored in a cool, dry place, away from direct sunlight and moisture.
It aids in converting starches to fermentable sugars, improving alcohol yield and flavor.