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Sugar Substitute
Carrageenan
- Stabilizers & Thickeners
- Ice cream, yogurt, jelly;
- Dairy products
- Meat products
- Baking products
Products in stock
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Products in stock
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| FoodZyme AB | |
| Description | Amylase |
| Effective material | Bacterial endo Alpha-Amylase produced by fermenting a selected strain of Bacillus amyloliquefaciens |
| Application | FoodZyme AB used in the bakery as it catalyzes the hydrolysis of starch (Alpha 1-4 glucosidic linkages) the thermal stability of FoodZyme AB is higher than those of alpha Amylases from fungal sources |
| Function | improve oven spring, improve softness and extensibility and gas retention, increase the volume |
| Dosage | 5-50 ppm |
| FoodZyme AF100 | |
| Description | Amylase |
| Effective material | Fungal Alpha-Amylase produced by fermenting a selected strain of Aspergillus oryzae |
| Application | FoodZyme AF100 used in the bakery as it acts on damaged starch which produced during the milling process by hydrolysis it producing sugar that helps in fermentation |
| Function | increase volume, improve gassing power, increase softness, help in fermentation |
| Dosage | 3-15 ppm |
| FoodZyme AF150 | |
| Description | Amylase |
| Effective material | Fungal Alpha-Amylase produced by fermentions a selected strain of Aspergillus oryzae |
| Application | FoodZyme AF150 used in the bakery as it acts on damaged starch which produced during the milling process by hydrolysis it producing sugar that helps in fermentation |
| Function | increase volume, improve gassing power, increase softness, help in fermentation |
| Dosage | 2-8 ppm |
| FoodZyme AMG | |
| Description | Amylase |
| Effective material | Amyloglucosidase system derived from a selected strain of Aspergillus niger |
| Application | FoodZyme AMG can hydrolyze sequentially both Exo alpha 1,4 and alpha 1,6 glucosidic linkages and release glucose units |
| Function | improve color and taste, improve the crust, increase volume and act on oven spring |
| Dosage | 15-100 ppm |
| FoodZyme A Fresh | |
| Description | Amylase |
| Effective material | FoodZyme A Fresh is Amylolytic enzyme system prepared from selected strains of Rhizopus and Aspergillus |
| Application | FoodZyme A Fresh designed to improve freshkeeping in bread |
| Function | improve freshness, improve softness and shelflife |
| Dosage | 15-100 ppm |
淀粉酶是一种水解酶，可将淀粉分解为糊精和糖。它由一系列淀粉降解酶组成，包括
1.Alpha淀粉酶
2.Beta淀粉酶
3，淀粉葡糖苷酶或葡糖淀粉酶
4.Pullulanase
5，产淀粉酶
淀粉酶可以同时发挥完美的协同作用。它们是延长面包质地pfe的关键成分，可作为发酵改良剂。
起源
淀粉酶在自然界广泛分布。它存在于动植物中。谷物和谷物及其面粉天然含有不同类型的淀粉酶。在谷物中，它存在于胚乳，麸皮和胚芽中。
商业生产
淀粉酶通常是通过商业发酵与细菌来源（如枯草芽孢杆菌或嗜热脂肪芽孢杆菌）或真菌来源（如米曲霉或黑曲霉）进行商业发酵生产的。
功能
淀粉酶在烘焙产品中具有以下功能：
1.提供可发酵和还原糖。
2.加速酵母发酵并增加放气，以在醒发和烘烤过程中使面团最佳膨胀
3.通过增强美拉德褐变和焦糖化反应，增强风味和硬皮颜色。
4.降低烤箱中淀粉糊化过程中面团/面糊的粘度。
5.延长烤箱的上升/弹力并提高产品体积。
6，通过抑制stapng起到面包屑柔软剂的作用。
7.通过减少粘性来改变面团的手感。
烘焙中使用的淀粉酶的功能包括：
应用| Type | Chemical bond cleaved/Reaction catalyzed | Product | Application |
| α-amylase (liquefying enzyme) | Random endo-hydrolysis of α(1→4)-D-glucosidic bonds between glucose units in amylose and amylopectin.
Cannot cross a branch point (α-1,6 bond) |
Dextrins of 10–20 glucose units
Maltose |
Production of starch syrups
Sprouting of cereals Anti-staling agents Alpha-amylase has the largest effect on dough properties and bread quality |
| β-amylase | Exo-hydrolysis of α(1→4)-D-glucosidic bonds
Successively removes maltose from the non-reducing ends of starch. Cannot cross a branch point (α-1,6 bond) |
Maltose | Sprouting of cereals
Provides food for yeast for optimum product volume and color |
| Amyloglucosidase or glucoamylase (saccharifying enzyme) | Exo-hydrolysis of α(1→4)- and α(1→6)-D-glucosidic | Glucose | Decreases proofing time in low‐sugar and frozen dough
Production of high DE starch syrups Provides substrate for glucose oxidase to properly function as dough strengthener |
| Maltogenic amylase | Hydrolysis of α(1→4)-D-glucosidic bonds | Small dextrins from amylopectin exterior | Anti-staling agent |
| Pullulanase (debranching enzyme) | Hydrolysis of α-1,6-glucosidic linkages | Branches of starch | Production of starch syrups |
α-淀粉酶的活性
α-淀粉酶仅作用于受损和糊化的淀粉。 淀粉通过α-淀粉酶催化转化为糊精和麦芽糖的过程如下：
淀粉+ H2O→糊精+麦芽糖
α-淀粉酶活性的最佳条件是：
1.pH：5.5–6.0
2.温度范围：104–140°F（40–60°C）
3，酶与底物的接触时间：面团加工至少60分钟
4.水利用率：优选aw为0.9或更高
5，受损和糊化淀粉底物的数量
6.相对于底物的酶剂量：通常将α-淀粉酶以面粉重量的0.002-0.006％（20至60 ppm）添加到面包配方中。
α-淀粉酶的酶活性可以通过分析定量。 一个单位（1U）定义为在25°C，pH 7.0下从可溶性淀粉中释放1μmol还原基团所需的酶量，即麦芽糖/ min。
α-淀粉酶也可以使用Falpng数，RVA或淀粉检测仪进行间接定量。
来自各种来源的淀粉酶的比较功能：
| Source | Purity | Heat resistance / thermal stabipty | Side activities | Notes |
| Cereal | Low | Medium | High | Can be used in Falpng Number (FN) test |
| Fungal | Medium | Low | Medium | Cannot be used in FN test |
| Bacterial | High | High | Low | Extremely heat stable
Over-dose problems |
FDA法规
FDA在美国将这种成分视为GRAS（公认安全）。 除了当前的良好生产规范外，它还可以用于食品中。
1，您可以提供哪种证书？
Foodchem是一家通过ISO2008 9001认证的公司，至于淀粉酶，我们可以提供HAPPC，KOSHER，HALAL证书等。
2，Foodchem是制造商还是贸易公司？
Foodchem是制造商和贸易公司，我们是淀粉酶供应商，同时，我们是其他产品的制造商。
3，淀粉酶的最小订购量是多少？
不同产品的起订量不同，淀粉酶的起订量为100kg。
4，淀粉酶的价格是多少？
Foodchem是中国著名的淀粉酶供应商和制造商，多年来与许多淀粉酶供应商合作，我们可以为您提供具有成本效益的淀粉酶。
5，我们要等多久才能收到您的答复？
我们可以保证在工作日内不到24小时内回复您对淀粉酶的询问。
6，您可以提供哪种运输方式？
我们的主要运输方式包括空运，陆运和水运。
7，您可以接受哪些付款方式？
最常用的付款条件是T / T，L / C，D / P，D / A等。
8，我能收到多长时间？
Foodchem在上海拥有自己的EDC仓库，当您确认购买订单后，库存产品将在1周内分解，其他产品在2周内分解。
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