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Amylase in the Food Industry- Maja Zekic
Transcript of Amylase in the Food Industry- Maja Zekic
𝞪-Amylase can be produced from fungal and bacterial sources. Bacterial 𝞪-amylases are more stable when it comes to temperature than fungal amylases.
𝞪-Amylase transforms potato starch into various syrups containing sugar (glucose syrup, fructose syrup), in a series or several steps. The syrups are used in things like sweets, baked goods, ice cream and ketchup. Glucose syrup is also a basic ingredient used in other foods and additives.
Alcohol and Juice
Alcoholic beverages such as beer and spirits are male from starches. Theses starches have to be split by 𝞪-amylase into sugar units before they can be fermented into alcohol.
In the food industry, 𝞪-amylase is most commonly used during the use of raw materials that contain starch. Amylase is naturally present in these raw materials, but it's either insufficient or too slow in effect. To create or speed up the splitting of starch, industrially produced 𝞪-amylase is added, this contains a mixture of different types of amylase. The main areas in the food industry where 𝞪-amylase is used, are the starch industry and the production of sugar from starch.
𝞪-amylase formed from
can be inactivated by raising the temperature to over 90°C.
Biological Source of 𝞪-Amylase
How 𝞪-amylase is used in Food Industry
How is the Enzyme Inactivated?
𝞪-Amylase in the Food Industry
𝞪-Amylase is also used in baked goods. Large amounts of 𝞪-amylase are used in cake mixes because they help “pre-digest” and break down the starch. Using 𝞪-amylase in baked goods that contain yeast, lead to increased yeast performance which helps increase the volume of the product. In the case of white bread, 𝞪-amylase improves the stability of the crust and the shelf life of the bread. 𝞪-amylase is being used more often in frozen baked goods as well.
In the production of fruit juice, 𝞪-amylase is used to eliminate lees that contain starch.
In general the optimum temperature for 𝞪-amylase is about 72°C and it's denatured at 80°C
The general optimum pH for 𝞪-amylase is between 5.6-5.8.
Most 𝞪-amylases are inactivated at a pH of 3.3 to 4.0
Acidity - pH
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By: Maja Zekic