Newgreen Supply Food Grade β-amylase Powder
Product Describtion:
β-amylase is an exo-type starch hydrolase that can hydrolyze α-1,4-glycosidic bonds from the non-reducing end of the starch molecule to generate β-configuration maltose. β-amylase with an enzyme activity of ≥700,000 u/g is a super-active enzyme preparation, usually obtained by microbial fermentation (such as Bacillus) or plant extraction (such as barley), purified and concentrated by modern biotechnology to make freeze-dried powder or liquid dosage form, and is widely used in traditional food fields, daily chemical fields, biomanufacturing, medical health and other emerging fields.
COA:
| Items | Specifications | Results |
| Appearance | Light yellow powder | Complies |
| Odor | Characteristic smell of fermentation odor | Complies |
| Activity of enzyme( β-amylase) | ≥700,000 u/g | Complies |
| PH | 4.5-6.0 | 5.0 |
| Loss on drying | ＜5 ppm | Complies |
| Pb | ＜3 ppm | Complies |
| Total Plate Count | ＜50000 CFU/g | 13000CFU/g |
| E.Coli | Negative | Complies |
| Salmonella | Negative | Complies |
| Insolubility | ≤ 0.1% | Qualified |
| Storage | Stored in air tight poly bags,in cool and dry place | |
| Shelf life | 2 years when properly stored | |
Function:
1.Directed Hydrolysis Mechanism:
Starting from the non-reducing end of the starch chain, every other α-1,4 bond is hydrolyzed to generate β-maltose
Cannot cross the α-1,6 branch point (needs to work synergistically with pullulanase)
The product has a β-anomeric configuration and is 15% sweeter than α-maltose
2.Extreme Stability:
Temperature tolerance: 60-65℃ continuous stability (mutants can reach 75℃)
pH range: 5.0-7.5 (optimum pH 6.0-6.5)
Resistance: Tolerant to 5% ethanol and most food additives
3.Ultra-High Catalytic Efficiency:
700,000 u/g is equivalent to 1 gram of enzyme hydrolyzing 700mg of starch in 1 minute to generate
Application：
1. Special Syrup Manufacturing:
●Production of special syrup with β-maltose content > 80% (applied to:
●High-end bakery products anti-crystallization
●Sports drinks fast energy supply
●Freeze-dried food protective agent)
2. Brewing Industry Innovation:
●Beer brewing:
●Replacement of traditional malt in the saccharification stage
●Reduce the generation of diacetyl precursors
●Shorten the fermentation cycle by 30%
Sake production:
●Achieve low-temperature saccharification (40-45℃)
●Increase the retention rate of aromatic substances
3. Functional Food Development:
●Preparation of resistant maltodextrin (dietary fiber)
●Production of slowly digestible starch (blood sugar management food)
●Synthesis of cyclic maltose (flavor enhancer)
4. Biomaterials Field:
●Preparation of starch nanofibers (alternative chemical method)
●Modification of edible packaging film
●Processing of 3D printed food raw materials
5. Diagnostic Reagents:
●Blood sugar detection enzyme-linked system (specific recognition of α-1,4 bonds)
●Starch metabolism disease screening reagents
Package & Delivery
