Fungal alpha - amylase is an enzyme derived from fungi. It can hydrolyze alpha - 1,4 - glycosidic bonds in starch molecules, breaking starch into shorter oligosaccharides. With its high specificity and efficiency under mild conditions, it's widely used in food, brewing, and bio - fuel industries to improve product quality and production efficiency.

Fungal alpha-amylase is a food-grade enzymatic product derived from Aspergillus oryzae through advanced fermentation and extraction technology. It is a highly efficient enzyme that catalyzes the hydrolysis of α-1,4-glycosidic bonds in starch, converting complex starch molecules into maltose, dextrins, and oligosaccharides. Fungal alpha-amylase plays a crucial role in various industries such as brewing, baking, starch processing, and the production of high maltose syrup. The enzyme is characterized by excellent activity under acidic conditions, with an optimal pH range of 4.8–5.3 and effective operation between pH 4.0–6.6. It maintains high enzymatic stability within a temperature range of 50–60°C, making it ideal for industrial saccharification and liquefaction processes.

In the production of high malt syrup, Fungal alpha-amylase ensures consistent hydrolysis efficiency, enhancing sugar yield and product quality. In baking, it improves dough fermentation, increases loaf volume, and enhances texture and crust color. For beer production, it aids in starch breakdown during mashing, improving fermentation efficiency and flavor clarity. The enzyme’s liquid formulation ensures ease of use and precise dosing. It should be stored in a cool, dry place, protected from sunlight to prevent enzyme inactivation. With its superior catalytic performance and wide application adaptability, Fungal alpha-amylase is an indispensable enzyme for food and fermentation industries, ensuring stable, high-quality, and energy-efficient production outcomes.