Diastase, also known as BL-Fungal Amylase, is a fungal-derived enzyme. Because of its ability to break down starch molecules into simpler sugars, it is widely used in a variety of sectors. This enzyme is essential in the manufacture of food, drinks, and other biotechnological applications because it plays a critical role in the hydrolysis of complex polysaccharides.
BL-Fungal Amylase has a high substrate specificity, efficiently converting starch molecules to glucose, maltose, and other smaller sugar units. This enzyme activity improves the digestibility and nutritional value of starch-containing meals while also facilitating fermentation in the brewing and baking sectors.
One of the most prominent properties of BL-Fungal Amylase is its wide pH and temperature range. It performs best at moderate temperatures and slightly acidic to neutral pH values. Because of its adaptability, it can perform efficiently in a wide range of industrial processes and situations.
BL-Fungal Amylase is used in a variety of industries, including food and beverage, textile, paper, and detergent manufacture. It helps to make syrups, sweeteners, and modified starches, improves the texture and flavour of baked goods, and aids in the elimination of starch-based stains in laundry detergents. In conclusion, BL-Fungal Amylase (Diastase) is a remarkable enzyme with exceptional starch-degrading characteristics, adaptability in a variety of pH and temperature conditions, and broad applicability in a variety of sectors. Its enzymatic activity is critical in a variety of processes, contributing to the manufacture of numerous products and improving the efficiency of industrial operations.
An enzyme called fungus amylase helps break down complex carbs like starch and glycogen into simpler sugars. It is widely utilized in the food, feed, and paper sectors and is generated by a variety of fungi, including Aspergillus, Penicillium, and Trichoderma species.
The fact that fungal amylase can operate under a variety of pH and temperature conditions makes it extremely adaptable and useful in a variety of industrial operations. Its excellent stability and resistance to denaturation enable it to maintain its enzymatic activity even in challenging circumstances.
Fungal amylase is used in the food industry to enhance the flavor and texture of baked items including bread, cakes, and cookies. Moreover, it aids in the transformation of complex carbs into simple sugars that yeasts and bacteria may readily ferment when making fermented foods like beer, wine, and soy sauce.
Fungal amylase is used in the animal feed business to increase the nutritional content and digestibility of feed materials like corn, wheat, and barley. Fungal amylase improves the availability of energy and minerals to animals by dissolving the complex carbohydrates in these substances, which promotes improved development and feed conversion efficiency.
Product Categories
Explore
Get In Touch
- Horizon Flora, Office No. 2A & 2B First Floor, Ghodbunder Road, Bhayandarpada, Thane, Mumbai – 400615
- +91 9158047802
- support@biolaxienzymes.com