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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Product Details
Product Description

Maltogenic Amylase Product Specifications

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