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Fungal Amylase. An amylolytic enzyme (q.v.) that is obtained from the mold Aspergillus oryzae and is available in either powdered or tabletted form and in various potencies. The tablet form is the most common one, with each tablet containing 5,000 ?-amylase units for a standardized use of two tablets per l00 pounds of flour. Fungal ?-amylase is rather heat sensitive, being totally inactivated at a temperature of 176¦F (80¦C), whereas malt ?-amylase still retains more than half of its activity at that temperature.