Precision Regulation · Natural Safety · Empowering Flavor and Health
Fungal amylase is a natural enzyme preparation fermented and extracted from safe fungi, belonging to the glycoside hydrolase family. It specifically acts on the α-1,4 glycosidic bonds within starch molecules, breaking them down into small molecular sugars such as maltose and glucose (without disrupting α-1,6 glycosidic bonds)
We can call it the 'starch wizard' gifted by nature.
Main types and enzymatic properties of enzyme producing fungi
1. Aspergillus oryzae
The mainstream industrial enzyme producing strains have enzyme activity of 1000-10000 U/g.
2. Rhizopus
Secreted starch glucosidase complex, suitable for fermented food preparation.
3. Aspergillus niger
Outstanding acid resistance (maintaining activity at pH 2.5), suitable for processing acidic foods
4. Trichoderma
The enzyme system contains the synergistic effect of cellulase, which is particularly suitable for processing whole grain raw materials.
