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Maltogenic Amylase

Category:Enzyme Preparations
Number of views:19
发布时间：2026-01-16 00:00:00

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Product overview

1.Description

The product is obtained by deep fermentation of Bacillus subtilis.
It is widely used in manufacture of starch sugar and baking industry etc.

2.Working Mechanism
Maltogenic Amylase is also known as maltogenic alpha-amy lase, maltotriose, and the fulI name is 1.4-al pha-D-glucan a-maltohydrolase, EC 3. 2. 1. 133.It is a type of endo-amy lase that hydrolyzesa-1, 4-D-g lucosidic linkages and acts on the non-reducing end of starch related polysacchar ides and oligosaccharides. And the product is a-maltose.

3.Properties
1.Effective Temperature: 50-85 C, opt imum65-75°℃.
2.p H Effective Range: 3.5-8.0, optimum range4.5-6.0.

4.Specification
（1）.Solid type: Light brown to light yel low Powder 1000 u/g, 2000 u/g .for food grade.
（2）.Liquid type : Yel low brown liquid, 200u/ml-2000u/ml . Enzyme activity can be customized.
（3）.DefinitionThe amount of enzyme needed to hydrolyze corn starch per minute to produce 1 umol of reducing sugar (as maltose) at pH 5. 0, 50" C is defined as an enzyme activity unit (U).
Standard: GB1886. 174-2016

5.Application Guide

Mainly used in the food industry: various breads, cakes and desserts

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Maltogenic Amylase