α-Amylase: An Indispensable Component in
the Food Industry
It is knowns that various enzyme preparations have been used in the food industry for
hundreds of years and have been widely used in food, medicine, brewing, textile and
other industrial fields. With the rapid development of modern enzyme engineering
technology, the production technology of enzyme preparations has been continuously
improved, significantly increased the efficiency and reduced the costs, from which
factories could get the most of economic benefits. At the same time, the
manufacturing technology of α-amylase has also been continuously improved, laying
its essential role in the food industry.
Brief Introduction of α- Amylase
Amylase widely exists in animals (usually in saliva, pancreas, etc.), plants (malt,
hawthorn), and microorganisms. Different types of amylase have different ways to
react with starch, which is the basis to classify amylase into α-amylase, β-amylase,
glucoamylase, pullulanase and isoamylase. The α-amylase belongs to the
glucohydrolase family 13 (GH13). The reason why it is called α-amylase is that the C
atom at the end of the outcome is in α configuration. This enzyme uses Ca2+ as the
necessary factor and stabilizing factor to cut off the α-1,4-chain indiscriminately,
ensuring reaction with both amylose and amylopectin.
Applications in Baking
As a safe and effective modifier, α-amylase is mostly used in the baking industry.
Adding a proper amount of α-amylase can improve bread quality, not only increasing
the bread volume, improving skin color, taste and softness, but extending the shelf life
as well. The thermostable α-amylase performs at a high temperature. Just a little α-
amylase could completely liquefy the starch, ensuring a higher sugar rate in the flour
to better the taste, which is simple to handle. The mesophilic α- amylase can
efficaciously control gelatinization degree when making bread and hydrolyze the
starch into a suitable dextrin with a high degree of polymerization. Compared with
traditional food additives (Chemical reagents, milk powder, sugar esters, antioxidants,
etc.), enzyme preparations have better improving and anti-aging effects.
Applications in Starch Processing
Starch has the advantages of wide source, low price and good taste. It is widely used
as the main source of food and energy. The raw material of starch could be converted
into a convenient and practical product through the performance of an enzyme.
Among them, the thermostable α-amylase overcomes the temperature limitation of
common α-amylase and reaches a higher reaction temperature of 90-95 ° C,
guaranteed a fast reaction speed and strong reaction effect. Therefore, they are not
only used in the starch processing industry, but also widely used in alcohol,
fermentation and textile industries.
Applications in Beer Brewing and Alcohol Production
Adding α-amylase to the raw materials of brewing beer can speed up the liquefaction
of raw materials and increase the excipients. Especially in the case of low
saccharogenic power, it can meliorate the utilization rate of raw materials and reduce
the production cost. Applying both α-amylase and β-amylase at the same time will
