Fungal Protein

Description

Deerland Fungal Protein 500,000 HUT is an enzyme preparation derived from Aspergillus oryzae and contains both fungal neutral protease and alpha-amylase.

Activity

Protease - 500,000 u/g (Standardized with maltodextrin)

Activity of protease is measured by decomposing activity of hemoglobin (pH 4.7) based on HUT method. The analysis method is available upon request.

Properties

Form	Fine dry powder
Color	White to light tan
Odor	Free of offensive odor
Solubility	Readily soluble in water

Properties

Optimum pH	3.0, 6.0
pH stability	4.0 to 6.0
Optimum Temperature	50C
Thermal stability	Up to 40C

Inactivation

Inactivation can be achieved by raising the temperature to 65C and holding for 20 minutes.

Other Enzymes

alpha-amylase

Deerland Fungal Protein 500,000 HUT is more stable than the protease and is inactivated by raising the temperature to 80C and holding for 15 minutes.

Applications

Baking

• Modification of gluten, the protein component of flour, for controlled mixing time and dough machinability.
• Improvement of bread grain, texture, crumb structure, compressibility, and crust color.
• Inhibition of burning, curling, and blistering

Use Level

	Dose (%) (Basis flour 100%)	g/100 kg of flour
Sponge method	0.00020	0.20
Straight method	0.00056 ~ 0.00072	0.56 ~ 0.72
Cracker	0.00020 ~ 0.00060	0.20 ~ 0.601

Storage Stability

In sealed containers, under cool, dry conditions, the product will maintain the declared activity for at least 12 months. Storage life can be extended by storing under refrigeration at 5C.

Packaging

Deerland Fungal Protein 500,000 HUT is available in 50 kg fiber drums with ring seal and lined with a polyethylene bag.