Fungal Alpha-Amylase FAA-400

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Edna Yang

Tel: +86-510-8525-9383
Cell: +86-151-5221-3005
Email: edna.yang@bolibio.com

Jiangsu Boli Bioproducts Co.,Ltd.

Add: 93 Yangzhou Road, Jiangyan Economic Development Zone, Jiangsu 225500, China

Jiangsu Boyang Bioproducts Co., Ltd.

Add: 30 Tongwang Road, Nantong Economic Development Zone, Jiangsu 226010, China

Fungal Alpha-Amylase FAA-400

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Enzymes for Fuel Ethanol

Hotline：

+86 510 8525 9383

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Product Description

Description

FAA-400 is a fungal alpha-amylase produced from strains of Aspergillus oryzae through submerged fermentation and refining extraction process. It can be used for both liquefaction and saccharification of starch materials to produce maltose and glucose. As an endoamylase, FAA-400can rapidly hydrolyze the interior α-1, 4 glucosidic linkages of gelatinized starch, amylose and amylopectin solution to produce soluble dextrin and maltose and a small quantity of glucose.

In the production of ethanol, FAA-400 can be used in combination of conventional glucoamylase to convert the starch fractions that cannot be effectively liquefied by bacterial alpha-amylase, thus improve the efficiency of saccharification by glucoamylase.

Product Characteristics

Declared Enzyme: Fungal Alpha-Amylase

Systematic Name: EC 3.2.1.1, 1,4-α-D-Glucan glucanohydrolase

Activity: 28,000 U/ml (minimum)

Appearance: Sepia brown liquid

Product pH: 5.0 to 7.0

Specific gravity: ≤1.25 g/ml

Benefits

Use of FAA-400 provides the following benefits to ethanol producers:
■ Lower total residual sugars at drop
■ Increase ethanol production
■ Lower residual DP4+ material due to increased conversion
■ Lower residual starch in DDGS
■ Lower glycerol production due to a more proportional glucose/maltose profilereducing osmotic stress

Effect of pH

The optimum pH range of FAA-400 is 4.8 to 5.4 and starch can be effectively hydrolyzed at pH range 3.0 to 6.6. Typical effect of pH on enzyme activity is shown in Figure 1.

Effect of Temperature

Optimum temperature ranges from 45 to 55°C and effective temperature range is from 30 to 65°C. Typical effect of Temperature is shown in Figure 2.

Inactivation

Inactivation can be achieved by raising the temperature to 90 to 100°C and maintaining for approximately 5 to 10 minutes. If the content of starch is higher, this product can be inactivated by keeping the temperature at 80°C for about 30 minutes, or 70°C for about 60 minutes. If inactivation by high temperature is not desirable, another option of inactivation is to decrease the pH below 4.0. Inactivation can also be realized by adjusting pH and temperature at the same time.

Inhibitors

FAA-400 can be inhibited by several heavy metal ions. Copper and lead ions are strong inhibitors. Inhibitive effects may also be achieved if the content of zinc, nickel and iron ions are high.

Dosage Guidelines

FAA-400 is used to saccharify corn, potato, tapioca, wheat, soyabean and starches from other resources. It can be hydrolyzed effectively if the content of starch on the dry substrate basis (DSB) is less than 50%. FAA-400 can be added in combination with Glucoamylase. Dosage of FAA-400 depends on the actual situation such as starch, substrate concentration and other processing conditions. To optimize the dosage, it is recommended to conduct a number of liquefaction trials prior to routine use of this product. A good starting point for dosage rate is 0.005 to 0.01%w/w.

Packaging

FAA-400 is packed in 25kg, 30kg HDPE plastic drums or 1125kg IBC totes. Customized packing is also available upon demand.

Storage & Shelf-life

Typical shelf-life is six months provided it is stored below 25°C in its original packaging, sealed and unopened, protected from direct sunlight. Its shelf-life will be eighteen months if it is stored properly at 0∼10°C. Prolonged storage and/or adverse conditions such as higher temperatures may lead to a higher dosage requirement, therefore should be avoided.

Safe Handling of Enzymes

Inhalation of enzyme dust and mists should be avoided. In case of contact with skins or eyes, promptly rinse with water for at least 15 minutes. For detailed handling information, please refer to the Safety Data Sheet.

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