Livzym Fungal Alpha Amylase – LIVZYM Biotechnology

Livzym enzymes · Baking

Fungal Alpha Amylase

A flour standardizer and corrector that releases fermentable sugars from starch — for more volume, a regular crumb and a golden crust.

Livzym Fungal Alpha Amylase is a food-grade enzyme produced through the fermentation of a selected microorganism. It catalyzes the hydrolysis of the alpha-1,4 D-glycosidic bonds in starch, releasing soluble sugars: acting at random locations along the starch chain, the α-amylase breaks long-chain saccharides down into dextrins, yielding maltotriose and maltose from amylose, and maltose, glucose and limited dextrins from amylopectin. Yeast contains a maltase enzyme that cleaves maltose into glucose, providing the energy source for the yeast to ferment.

Mode of action

Starch is made of two glucose polymers: linear amylose and branched amylopectin. Fungal alpha amylase is an endo-enzyme — it cuts the chains at random internal points, so long starch molecules quickly become dextrins and small fermentable sugars that the yeast can use.

Starchamylose · amylopectin (glucose chains)
Fungal alpha amylasecuts the chains at random points
Dextrinsshorter glucose chains
Maltose · maltotriose · glucosefermentable sugars
Yeast maltase then splits maltose into glucose, fueling fermentation.

Features & benefits

Livzym Fungal Alpha Amylase is used in flour, bread and bakery products as a flour standardizer and corrector.

  • More volumeIncreases the bread volume.
  • A regular, attractive crumbRegulates the inner structure of the bread and enhances its appearance.
  • A golden crustProvides a good color of the bread crust.

Tested & approved

  1. Reference (no amylase)
  2. 7 ppm Market Benchmark
  3. 7 ppm UF140
Baking trial: three stacks of rolls, left to right the reference without amylase, 7 ppm market benchmark and 7 ppm UF140
Baking trial: three rolls per condition, from the untreated reference to 7 ppm of Fungal Alpha Amylase UF 140.

Livzym solution

Two grades with the same mode of action and application: UF 100 and the higher-activity UF 140.

Product Category Activity Dosage
Fungal Alpha Amylase UF 100 Flour standardization and flour corrector min. 100,000 SKB/g 5–30 ppm
Fungal Alpha Amylase UF 140 Flour standardization and flour corrector min. 140,000 SKB/g 3–20 ppm

1 SKB unit refers to the hydrolysis of one gram of starch into 1 gram of malt in 1 hour at 30 °C. All grades are cream-colored powders; store at max. 25 °C in a tightly closed package, away from direct sunlight and moisture, for a shelf life of 12 months.

  • Food-grade
  • Non-GMO
  • FSSC 22000
  • Halal
  • Kosher
  • ISO 9001 & 14001
  • JECFA / FCC purity

Activity profiles

Temperature

Relative activity of Livzym Fungal Alpha Amylase versus temperatureRelative activity rises from about 70% at 30 °C to a maximum of about 100% at 55 °C, then falls to about 40% at 70 °C and 25% at 80 °C. over 80 % activity, 40–63 °C 0% 20% 40% 60% 80% 100% 120% 20 30 40 50 60 70 80 90 Temperature (°C) Relative activity (%) maximum near 55 °C 30 °C: 71% 35 °C: 75% 40 °C: 81% 45 °C: 91% 50 °C: 100% 55 °C: 102% 60 °C: 95% 65 °C: 69% 70 °C: 41% 75 °C: 30%

Maximum activity around 55 °C, with over 80% of activity between 40 and 63 °C; about 70% at 30 °C and 25% at 80 °C.

pH

Relative activity of Livzym Fungal Alpha Amylase versus pHRelative activity rises from about 15% at pH 3 to a maximum of about 100% at pH 4.8, then falls to about 50% at pH 6 and under 10% at pH 7.5. over 80 % activity, pH 4.1–5.4 0% 20% 40% 60% 80% 100% 120% 2 3 4 5 6 7 8 pH Relative activity (%) maximum near pH 4.8 pH 3: 15% pH 3.5: 46% pH 4: 76% pH 4.5: 95% pH 5: 98% pH 5.5: 77% pH 6: 55% pH 6.5: 34% pH 7: 16% pH 7.5: 8%

Maximum activity near pH 4.8, with over 80% of activity between pH 4.1 and 5.4 and more than half between pH 3.6 and 6.1.