Bull Maltogenic Amylase Enzyme

Our maltogenic Amylase is a specialized amylolytic enzyme that catalyzes the hydrolysis of starch and dextrins to primarily produce maltose. It acts specifically on α-1,4 glycosidic bonds and is widely used in food processing, baking, brewing, and laboratory enzyme studies.

This enzyme is supplied with consistent activity and quality.

Applications

• Baking industry (improves dough handling and shelf life)
• Brewing and fermentation processes
• Food and starch processing
• Enzyme activity studies and research
• Quality control and analytical laboratories

Dosage 

Recommended Dosage:
0.02 – 0.10% (w/w) based on the weight of starch or flour
(i.e. 0.2 – 1.0 g enzyme per kg of substrate)

Baking Applications:
10 – 50 g per 100 kg flour, depending on the desired effect

Laboratory / Enzyme Assays:
Dosage may be adjusted according to substrate concentration,  and reaction time

⚠️ Optimal dosage depends on process conditions and desired maltose production. It is recommended to conduct small-scale trials before full application.