Diastase Fungal 100g
This enzyme breaks down starch (a complex carbohydrate) into simpler sugars such as maltose and glucose. It is commonly used in food processing, brewing, and other industries requiring starch conversion.
Properties:
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Type: Amylase enzyme (Protein)
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Source: Fungal
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Function: Breaks down starch (C₆H₁₀O₅) into maltose (C₁₂H₂₂O₁₁) and glucose (C₆H₁₂O₆)
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Optimal pH: 4.5 – 5.5
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Optimal Temperature: 30°C to 55°C
