| HS Code | 727476 |
| Product Name | Fungal Alpha-Amylase |
| Enzyme Classification | Alpha-amylase (EC 3.2.1.1) |
| Source Organism | Aspergillus oryzae |
| Optimal Temperature | 50-60°C |
| Optimal Ph | 4.5-6.5 |
| Molecular Weight | Approximately 51 kDa |
| Activity | >=100,000 U/g |
| Physical Form | Powder |
| Solubility | Soluble in water |
| Storage Conditions | Store at 2-8°C in a dry, sealed container |
| Shelf Life | 12 months when stored properly |
| Applications | Starch liquefaction, baking, brewing, and ethanol production |
As an accredited Fungal Alpha-Amylase factory, we enforce strict quality protocols—every batch undergoes rigorous testing to ensure consistent efficacy and safety standards.
| Packing | Fungal Alpha-Amylase is supplied as 25 kg net in sealed polythene-lined fibre drums, labelled with hazard and handling information. |
| Container Loading (20′ FCL) | Fungal Alpha-Amylase loaded in a 20′ FCL, palletized, dry, ventilated, protected from moisture and heat, ensuring safe transport. |
| Shipping | Fungal Alpha-Amylase ships as a powder or liquid in sealed, moisture-proof containers. It requires temperature-controlled transport, typically refrigerated at 2–8°C, to preserve enzymatic activity. Insulated packaging and cold-chain labeling are essential. It is generally non-hazardous, though dust inhalation should be avoided. Handle gently to prevent damage and maintain stability. |
| Storage | Store fungal alpha-amylase powder or solution at -20°C, protected from moisture and light. For solutions, aliquot to avoid repeated freeze-thaw cycles, which reduce activity. Under these conditions, the enzyme generally remains stable for months. Always follow the supplier’s label for optimal storage and expiration guidelines. |
| Shelf Life | Shelf life of Fungal Alpha-Amylase is typically 12 months when stored in a cool, dry place away from sunlight. |
In white pan bread and hamburger bun production, fungal α-amylase from Aspergillus oryzae (EC 3.2.1.1) is used as an endo-acting starch hydrolase to modify damaged starch granules during dough mixing and proofing. The enzyme cleaves α-1,4-glucosidic linkages within starch molecules to release maltose, maltotriose, and lower-molecular-weight dextrins. These maltodextrins interfere with amylopectin retrogradation during storage, which reduces the firming rate of the crumb over a 72 h packaged shelf-life target. Addition ratio is set against flour Falling Number and damaged starch content rather than a fixed weight-only formula. For wheat flour with Falling Number 350–400 s, a liquid fungal α-amylase standardized to 2,000 FAU/g is metered into the dough water at 0.5–2.5 g per 100 kg flour, corresponding to 1.0–5.0 FAU per 100 g flour. When Falling Number exceeds 400 s, the upper half of the range is used; when damaged starch exceeds 8% of flour dry matter, the lower half is used to avoid excessive dough liquefaction. The process window is limited: fungal α-amylase from A. oryzae displays optimum activity at pH 4.8–5.2 and 50–55°C, but is rapidly inactivated above 70°C. In a 240 kg spiral mixer with two-speed agitation, the enzyme is diluted 1:10 with water at 15–20°C and added after 30–60 s of dry-mix hydration. Dough final temperature is held at 26–28°C during dividing and rounding to prevent premature enzyme-driven viscosity loss. Production-scale experience shows that overdosing above 5.0 g per 100 kg flour produces sticky dough, poor gas retention, and excessive Maillard over-browning caused by elevated reducing sugar levels. Conversely, underdosing below 0.3 g per 100 kg flour yields no measurable anti-staling effect. Finished goods include white pan bread, hamburger buns, brown-and-serve rolls, and soft brioche with moisture retention measured through crumb firmness panels over 72 h.
| Regulatory or standard reference | Scope | Analytical or documentary obligation |
|---|---|---|
| JECFA General Specifications for Enzyme Preparations used in Food Processing | Global reference for identity, purity, and microbial safety | Lead ≤ 5 mg/kg; arsenic ≤ 3 mg/kg; absence of Salmonella in 25 g; total coliforms ≤ 30 MPN/g |
| Food Chemicals Codex Enzyme Preparations | US food-grade enzyme identity and activity | α-amylase activity in FAU/g; loss on drying ≤ 8%; microbial limits per monograph |
| FDA 21 CFR 173.120 | US carbohydrate enzyme processing aid | Permitted source Aspergillus oryzae; current good manufacturing practice compliance |
| Regulation (EC) No 1332/2008 | EU food enzyme placement and authorization | Enzyme must be listed after EFSA safety evaluation; unlisted enzymes cannot be placed on EU market |
| Regulation (EU) No 1333/2008 | EU food additive and processing aid classification | Processing aid status when no technological function is exerted in final food |
| AACC International Method 22-05 | Wheat flour α-amylase activity | Activity expression in FAU/g or equivalent flour assay |
In tunnel-oven bakeries running 2,000–6,000 kg/h dough throughput, the main processing conflict is residual enzyme activity during extended final proofing. When core dough temperature remains above 35°C for more than 70 min, viscosity loss can exceed dough tolerance on automatic four-pocket dividers. Published data for crumb firmness after 72 h under modified-atmosphere packaging with varying glycerol monostearate levels is limited.
High-maltose syrup production uses fungal α-amylase as the second-stage saccharifying activity after thermostable bacterial α-amylase has reduced native starch to maltodextrins of dextrose equivalent 8–12. Corn starch, waxy corn starch, tapioca starch, or rice starch is slurried to 28–32% dry solids and pH 5.8–6.2, then jet-cooked at 103–105°C with residence time 5–8 min. After flash cooling to 50–55°C, pH is adjusted to 5.0–5.5 with food-grade acid or alkali. Fungal α-amylase from Aspergillus oryzae is dosed at 0.10–0.35 L per tonne of liquefied starch dry solids for a liquid concentrate in the 10,000–14,000 SKB/g range. Saccharification proceeds for 24–48 h in agitated stainless steel vessels with reactor temperature held at 52–55°C; excursions above 58°C for more than 30 min cause measurable loss of maltose yield. The hydrolysate is then heated to 80°C to inactivate residual enzyme, treated with activated carbon, filtered through plate-and-frame or rotary drum vacuum filters, demineralized by cation/anion exchange, and evaporated to 75–85°Brix. Terminal products include high-maltose syrup sold at 48–62 g maltose per 100 g dry basis for confectionery, ice cream, chocolate fillings, brewing adjunct syrups, and pharmaceutical excipients. Final syrup is tested for reducing power and dextrose equivalent by ISO 5377:1981, dry solids by ISO 1743:1982, and conductivity ash by ICUMSA GS 1/3-1; enzyme source is validated against JECFA, EU 1332/2008, and FDA 21 CFR 173.120. Published data for specific salt effects in waxy corn/tapioca blends at calcium ion concentration below 20 ppm is limited.
During high-adjunct brewing of lager beers in plants using hammer-milled maize grits, fungal α-amylase is added to the cereal cooker after gelatinization and cooling. Milled adjunct is slurried at 30–35% solids, gelatinized at 90–100°C for 15–30 min, then cooled to 50–55°C. Fungal α-amylase standardized to 3,000 SKB/g is dosed at 0.02–0.08 kg per tonne adjunct grist, and the adjunct mash is held 30–60 min until the iodine test shows a reddish-brown dextrin endpoint. The adjunct mash is then combined with malt mash at 63–65°C for saccharification, followed by mash-off at 76–78°C, lautering, wort boiling, and fermentation with bottom-fermenting Saccharomyces pastorianus at 8–12°C. Terminal outputs are high-adjunct American lager, light lager, low-carb lager, and gluten-free sorghum beer. The enzyme is used as a processing aid under EU 1332/2008 and FDA 21 CFR 173.120; final beer must meet regional beer purity or adjunct-use requirements. Full-scale lauter tuns of 500 hL have shown run-off stalls when the adjunct mash viscosity is not adequately reduced before transfer to the malt mash; published data for exact viscosity thresholds in slotted wedge-wire lautering is limited. If fungal α-amylase is added before adjunct gelatinization, thermal inactivation occurs above 70°C, so addition timing after flash cooling is the critical control point.
Clear apple and pear juice processing uses endo-acting fungal α-amylase to hydrolyze residual starch before filtration and concentration. After fruit milling, enzyme-assisted mash treatment, or pressing, the depectinized juice is brought to 50–55°C and adjusted to pH 4.0–4.5. Fungal α-amylase at 600 FAU/g is added at 1.0–3.0 g/hL of juice, either simultaneously with pectinase or in a separate starch-saccharification tank. The hold time is 30–90 min; starch hydrolysis is confirmed by iodine test, with a yellow-brown iodine endpoint indicating residual starch below process threshold. The juice is then cooled to 15–20°C, clarified by bentonite, silica sol, or gelatin flocculation, polished by ultrafiltration, and concentrated in multi-effect evaporators to 70°Brix. Terminal products include single-strength clear apple juice, pear juice, cider base for hard cider, juice concentrates for beverage blending, and clear fruit spreads. Enzyme preparation must conform to JECFA, EU 1332/2008, and FDA 21 CFR 173.120; finished juice is tested against AIJN Code of Practice reference values for starch, patulin, and titratable acidity. At juice pH below 4.0, fungal α-amylase activity declines sharply; extended hold times of up to 2 h are required when processing high-acid apple cultivars. Published data for specific pectinase/α-amylase interaction effects in blends with silica sol is limited.
At small-scale and mid-size potable alcohol plants using whole-grain maize or wheat with mash temperatures limited to 55–60°C, fungal α-amylase is combined with glucoamylase in simultaneous saccharification and fermentation (SSF). Whole grain is milled to pass a 1–2 mm screen, slurried at 25–30% dry solids, and heat-treated at 70–80°C for 15–20 min to gelatinize starch and reduce microbial load without jet cooking. The mash is cooled to 55–60°C, pH adjusted to 5.0–5.5, and fungal α-amylase is added at 0.05–0.15 kg per tonne milled grain for a 5,000 FAU/g concentrate. After 30–45 min of dextrinization, glucoamylase and Saccharomyces cerevisiae are added, and fermentation proceeds at 30–35°C for 60–72 h. Terminal products are vodka, grain neutral spirit, wheat whiskey mash, and maize-based craft spirits. Enzyme preparations must comply with FDA 21 CFR 173.120, EU 1332/2008, and JECFA; for beverage alcohol, TTB 27 CFR Part 19 governs processing aids, and residual enzyme is denatured during distillation. Fungal α-amylase has low activity below pH 4.0; as fermentation acidifies from pH 5.2 to 4.0, its contribution diminishes and glucoamylase becomes the dominant saccharifying activity. Corn starch gelatinization onset is approximately 62–72°C under excess water; if heat treatment does not reach this range, enzyme accessibility to starch granules declines. Published data for this specific configuration is limited.
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Fungal α-amylase from a selected Aspergillus oryzae strain is an endo-acting glycoside hydrolase classified as EC 3.2.1.1. It catalyses the hydrolysis of internal α-1,4-glycosidic linkages in amylose and amylopectin, producing maltose, maltotriose, and branched α-limit dextrins. The enzyme does not liberate glucose as a major product, which distinguishes it from glucoamylase. Commercial preparations are available as liquid concentrates standardised in fungal α-amylase units (FAU/g) or as microgranulated enzyme; the declared activity is supplier-specific and should be verified against the Food Chemicals Codex α-amylase monograph. Typical industrial liquid products are standardised in the range 10 000–25 000 FAU/g, but this is not a universal specification. The product is used in flour correction, bread and bun production, cracker and wafer manufacture, and low-temperature starch modification where controlled starch dextrinisation is required before thermal inactivation.
In straight-dough processing, the enzyme is added at the mixer together with flour, water, yeast, salt, and other minor ingredients. Its effect is minimal at dough mixing temperatures because most starch is still native and only damaged starch is accessible. Hydrolysis accelerates during proofing and especially during the early oven phase, when starch granules gelatinise and become susceptible to α-amylase action. Because fungal α-amylase loses activity above 65–70°C, starch degradation is terminated as the crumb core approaches gelatinisation completion; this self-limiting behaviour is the main reason for its use in baking.
Replacing malt flour with fungal α-amylase in a straight-dough system changes both the rate and the extent of starch hydrolysis. Malt flour contains a mixture of α- and β-amylases, and its α-amylase component is more thermostable than some fungal preparations; therefore the substitution is not based on equal α-amylase activity alone. A production line using a spiral mixer with a final dough temperature of 26–28°C and a bulk fermentation of 45–60 min typically operates with fungal α-amylase at 0.005–0.02% of flour weight. At these levels, the enzyme reduces the Rapid Visco Analyser peak viscosity of the flour by 100–300 RVU compared with an untreated control when measured by AACC 76-21.01. The appropriate dose is determined from flour Falling Number (ISO 3093:2009, ICC 107/1) and from water absorption measured on a Brabender Farinograph according to ISO 5530-1:2013. If the Falling Number is below 250 s, the flour already contains elevated endogenous α-amylase, and added fungal enzyme can produce a sticky dough with poor machinability.
On a high-speed sandwich loaf line, overdosing with fungal α-amylase is observed as weak sidewalls, a slightly moist core, and a slicing blade residue that accumulates as a dextrin film. The crumb may feel soft immediately after cooling but becomes gummy during storage because excessive dextrin production reduced the starch gel strength. To avoid this, bakeries usually set a maximum addition rate at the level that gives a clean crumb and acceptable slicing behaviour, then adjust downward if crumb cohesiveness measured by texture analysis (AACC 74-09.01) shows a rapid decline after 24–72 h. Published quantitative data for individual commercial enzyme preparations varies; flour strength, mixing intensity, and baking profile affect the optimum dose.
Fungal α-amylase is unsuitable for primary starch liquefaction in processes where starch is gelatinised at 105–110°C in a jet cooker. The enzyme is rapidly inactivated above 65°C; at 70°C in a buffered starch substrate at pH 5.5, residual activity after 10 min is usually low enough to stop further hydrolysis. This property is advantageous in baking but disqualifies the enzyme from continuous high-temperature thinning of corn, wheat, or potato starch. Bacterial α-amylase from Bacillus licheniformis retains activity at 90–105°C and is therefore used in the primary liquefaction step. Attempting to compensate for the thermal lability of fungal α-amylase by increasing the dose does not provide stable viscosity reduction through the jet-cooker hold tube; the enzyme is destroyed before the substrate is fully processed. Published data for fungal α-amylase in continuous high-temperature liquefaction is limited because the process lies outside the enzyme’s stability range.
The calcium ion is a structural component of fungal α-amylase. In dough, wheat flour calcium is generally sufficient to maintain stability. In liquid systems containing strong calcium chelators such as EDTA or high concentrations of citrate, the enzyme may lose activity during storage. The pH optimum is approximately 4.5–6.5, with rapid loss below pH 3.5 and above pH 7.0. The temperature optimum in a standard starch substrate assay is 50–60°C. Liquid formulations should be stored at 0–25°C, and repeated freeze-thaw cycles should be avoided. Microgranulated preparations are hygroscopic; handling at relative humidity above 60% can cause caking, loss of flow, and reduction of measurable activity.
Activity is expressed as the amount of enzyme that hydrolyses a defined starch substrate under specified conditions of pH, temperature, and time. Common units used for fungal α-amylase are the fungal α-amylase unit (FAU) and the SKB unit, but the units are not interchangeable. A supplier’s certificate of analysis should state the assay method, the substrate, and the unit definition. A typical liquid bakery-grade product may be standardised to 10 000 FAU/g or 25 000 FAU/g; a microgranulate may be standardised to a higher activity per gram. The declared activity should be verified by the user’s incoming quality control laboratory using the method referenced on the certificate, because activity can decline if storage conditions deviate from label limits.
Thermal inactivation is measured by incubating the enzyme in a buffered starch substrate at constant temperature and measuring residual activity after fixed intervals. The enzyme is stable below 50°C for routine processing times, shows moderate activity loss at 60°C, and is rapidly inactivated at 70°C. This threshold is critical in applications where starch is intentionally degraded only during a short heating window.
The selection of an amylolytic enzyme depends on the desired molecular weight distribution of the starch hydrolysate. Fungal α-amylase generates internal cleavages and a relatively broad oligosaccharide profile. Maltogenic amylase releases maltose from the non-reducing end and is used for anti-staling effects with less dough weakening. Bacterial α-amylase is used for high-temperature thinning and gives a lower viscosity with thermostable behaviour. Glucoamylase converts maltodextrins to glucose for syrup and fermentation processes. The table below compares the main differentiating properties.
| Property | Fungal α-amylase | Bacterial α-amylase | Maltogenic amylase | Glucoamylase |
| Source organism | Aspergillus oryzae | Bacillus licheniformis | Bacillus subtilis or engineered strain | Aspergillus niger |
| Action pattern | Endo α-1,4 | Endo α-1,4 | Exo α-1,4 | Exo α-1,4 and α-1,6 |
| pH optimum | 4.5–6.5 | 6.0–7.0 | 5.0–6.5 | 4.0–5.0 |
| Temperature optimum | 50–60°C | 90–105°C | 55–65°C | 55–65°C |
| Thermal stability | Inactivated at 65–70°C | Stable above 100°C | Moderate | Moderate |
| Main hydrolysis products | Maltose, maltotriose, α-limit dextrins | Dextrins, maltose | Maltose | Glucose |
| Typical application | Bread, buns, crackers, flour correction | Starch liquefaction, brewing adjuncts | Anti-staling in baked goods | Saccharification, glucose syrup, fermentation |
Regulatory status depends on the supplier and the intended market. In the United States, fungal α-amylase from A. oryzae is typically covered by food enzyme GRAS determinations or by the Food Chemicals Codex monograph, depending on the product. In the European Union, food enzyme preparations are authorised or notified under Regulation (EC) No 1332/2008. A product specification should include microbial enumeration by ISO 4833-1:2013 for total aerobic count, and yeast and mould enumeration by ISO 21527-2:2008 where required. Heavy metal limits are controlled against the FCC monograph or JECFA general specifications for enzyme preparations. Kosher, halal, and organic certifications are product-specific and should be confirmed through the supplier’s documentation.
| Compliance parameter | Typical reference method or requirement |
| Enzyme identity and activity | Food Chemicals Codex α-amylase monograph; supplier assay |
| Total aerobic microbial count | ISO 4833-1:2013 |
| Yeast and mould count | ISO 21527-2:2008 |
| Heavy metals | FCC / JECFA general specifications for enzyme preparations |
| EU food enzyme compliance | Regulation (EC) No 1332/2008 |
| Storage validation | Supplier stability protocol; activity retention after 12 months at 0–25°C for liquid product |
In laminated doughs with retarding stages, the enzyme is used at the lower end of the dosage range. A croissant or Danish line with a retarding step at 4°C for 12–18 h may use 0.003–0.007% of flour weight. At this temperature, the reaction rate is low, but the long holding time allows accumulation of dextrins. Higher doses weaken the dough sheet, reduce lamination definition, and produce irregular lift. On a tunnel-oven bun line with air temperature 230°C and bake time 7–9 min, the enzyme should be exhausted by the time the crumb core reaches 70°C. If the core remains below 65°C because of high loaf mass or low oven temperature, residual activity can continue after the starch has gelatinised, producing weak crumb structure and a gummy mouthfeel. Processors should measure core crumb temperature during baking when setting an upper dose limit, because air temperature is not a reliable indicator of enzyme inactivation.
