Our fungal alpha-amylase is from a selected strain of Aspergillus oryzae. The enzyme hydrolyses 1,4 α-linkages in amylose and amylopectin to produce dextrins. The product does not contain any proteolytic activity which can result in undesirable gluten modification in baking. Storage When stored at temperature below 20 °C and in a dry place, fungal alpha-amylase shows no significant loss in activity over two years.
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