What is Fungal Amylase?
Fungal amylase is an enzyme derived primarily from Aspergillus oryzae that hydrolyzes internal 𝛼-1,4 glycosidic bonds in starch to produce maltose and dextrins. Widely used in baking for improving dough texture and in brewing for enhancing fermentation, it acts gently, is active at acidic to neutral pH (4.8–5.4), and is inactivated at relatively low temperatures (>60∘C), making it ideal for specific food applications.
Everything You Need to Know
Is fungal alpha amylase safe?
Based on the data provided, the Panel concluded that this food enzyme does not give rise to safety concerns, under the intended conditions of use.
What is prebiotic probiotic with fungal amylase used for?
Digestive Health : Pabeo capsules ( Prebiotic, Probiotic With Fungal Amylase Capsule ) The probiotics in the capsules help break down food, improving nutrient absorption. They also help prevent bloating and discomfort, ensuring that the body can efficiently process and absorb essential nutrients.
Do fungi have amylase?
Production of amylase enzyme in fungi is known to depend on both morphological and metabolic state of the culture. Growth of mycelium is crucial for extracellular enzymes.
What are the benefits of fungal amylase?
Fungal amylase is widely used to produce high-fructose corn syrup, bread, and alcoholic beverages. It improves process efficiency by reducing production time and increasing yield. For example, in baking, fungal amylase enhances dough fermentation, leading to better texture and volume.
Main Details:
USES: Fungal Amylase is used in commercial starch modification, cleaning compounds, textile processing, fermentation pretreatment, and animal feed supplements. It can supplement the deficiency of endogenous amylase of young animals. It can also increase the utilization of feedstuffs by hydrolyzing the starch contained in feed to generate dextrins and sugars. In addition, this enzyme facilitates the contact between the digestive enzymes and chyme to improve nutrient absorption and utilization. Fungal amylase lowers feed conversion ratio (FCR) and improves animal production performance and utilization of energy.
Industrial Applications
• Baking: Added to flour to break down starch into simple sugars, enhancing yeast activity, improving dough fermentation, and increasing loaf volume.
• Brewing: Used in mashing to assist starch conversion and in the maturation stage to prevent starch-based hazes.
• Starch Processing: Used in the production of high-fructose corn syrup and modified starches.
• Other Uses: Animal feed supplements, cleaning compounds (detergents), and textile processing.
ANALYTICAL RESULTS
| Test Item | Method / Ref. | Specification | Result | Conclusion |
|---|---|---|---|---|
| Identification | In-house ID / label claim | Fungal Amylase (EC 3.2.1.1) | Conforms | Pass |
| Appearance | Visual | Light brown to tan powder | Light brown powder | Pass |
| Enzyme Activity | Amylase assay / supplier method | NLT 10,000 U/g | 12,000 U/g | Pass |
| Activity Unit Definition | Supplier-defined unit | Report only | U/g reported | Pass |
| pH (1% solution) | pH meter | 4.5 – 6.0 | 5.1 | Pass |
| Loss on Drying | Gravimetric / USP 731 | ≤ 8.0% | 4.5% | Pass |
| Lead (Pb) | ICP-MS / ICP-OES | ≤ 5.0 mg/kg | 0.18 mg/kg | Pass |
| Arsenic (As) | ICP-MS / ICP-OES | ≤ 3.0 mg/kg | 0.10 mg/kg | Pass |
| Cadmium (Cd) | ICP-MS / ICP-OES | ≤ 0.5 mg/kg | < 0.05 mg/kg | Pass |
| Mercury (Hg) | ICP-MS / ICP-OES | ≤ 0.5 mg/kg | < 0.01 mg/kg | Pass |
| Total Plate Count | Plate count | ≤ 50,000 CFU/g | 2.0 × 10³ CFU/g | Pass |
| Coliforms | Plate count | ≤ 30 CFU/g | < 10 CFU/g | Pass |
| E. coli | Absence Test | Negative / 25g | Not Detected | Pass |
| Salmonella | Absence Test | Negative / 25g | Not Detected | Pass |
Production Process
