abv Alphamylase FA
Alphamylase FA is a liquid fungal alpha-amylase obtained from a selected strain of Aspergillus oryzae (EC 3.2.1.1). abv Alphamylase FA hydrolyzes the α-1,4 glucosidic linkages in starch, producing large amounts of maltose.
PHYSICAL FORM
Liquid with a SG of 1.1
COLOR
Brown (color may vary from batch to batch)
AC TIVIT Y
standardized at 2500 FAU/g (min 2300 FAU/g)
One FAU is defined as the amount of enzyme which hydrolyzes 1g of starch per hour at pH 4.8 and 30C
TOTAL VIABLE COUNT < 50000/g
SALMONELL A SP. absent/25g
COLIFORMS < 30/g
STAPHYLOCOCCUS AUREUS absent/25g
ANAEROBIC SULPHATE absent/1g
REDUCERS
ANTIBAC TERIAL AC TIVITY negative by test
MYCOTOXINS negative by test
Enables a higher level of fermentable sugars in wort fermentations.
Eliminates residual starch in wort.
Allows control of attenuation of brewery fermentation. Facilitates removal of starch hazes in beer.
Can be used for liquefaction and saccharification of gelatinized starch.
In starch industry, it can be used for the production of high maltose syrup (45-60%).
In the alcohol industry, it can be used in the saccharification stage.
A typical dosage is 0.5-4ppm for carbohydrate haze removal in beer.
5-20ppm for correction of slow fermentation. 20-75ppm for improving attenuation limit.
Can be added during fermentation to improve the attenuation limit, correct slow fermentation, and to prevent starch haze formation. Can be added in the brew house when the attenuation needs adjusting.