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Maltase is obtained from submerged fermentation by Bacillus subtilis. It is an endo-enzyme that can break
Maltase is obtained from submerged fermentation by Bacillus subtilis. It is an endo-enzyme that can break down Amylose, amylopectin and cyclodextrin, converting glucose and maltose into oligosaccharides, cut difference kinds of short chain dextrin and a bit Low Molecular Sugar, and then reduce the aging rate of starch and extend the product shelf life.
CHARACTERISTICS
ITEM | MALTASE | ||
Appearance | Gray to light brown powder | ||
ACTIVITY | 7,000DP/g | ||
EC NUMBER | 3.2.1.133 | ||
pH stability | 4.5-7.0 | ||
optimal temperature | 70℃ |
APPLICATIONS
Keep the bread core moist;
Keep the bread core softness and elasticity;
Extending the product shelf life.
USAGE
SEP | Flour improve | bread improve |
7,000DP/g | \ | 12-128ppm (1.2-12.8g/100kg Flour) |
(The optimal amount of addition needs to be determined based on specific experiments)
PACKAGING
Inner packaging: 1kg/bag, 5kg/bag
Outer packaging: 20kg/paper box, 25kg/drum.
STOREGE AND SHELF LIFE
● Normal room temperature in a cool, dry environment away from light, avoid high temperature, moisture, and direct sunlight, the shelf life is 12 months.
● Too long storage time or adverse storage conditions will occur different degrees reduction for the enzyme activity, proper addition for dosage will be required when using.
SAFETY
If in-taking an overdose of enzyme powder or droplet, it may cause allergic. Long-term touch has stimulation to the skin, eyes and mucous membrane tissue.
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