Application of α-amylase

Food Business Network α-amylase is widely distributed in animals, plants and microorganisms and is an important starch hydrolase. Alpha-amylases are widely distributed throughout higher plants and microorganisms. And it is a very important enzyme preparation, which is widely used in food processing, food industry, brewing, fermentation, textile industry and so on.
1. Bread baking industry as a preservative α-amylase is widely used in the baking industry. These enzymes are used in the bread industry to make bread larger and better in color. Alpha-amylase hydrolyzes damaged starch in flour to form small molecule dextrin, which is further fermented by yeast to produce alcohol and carbon dioxide, thereby increasing the bread volume [15]. The reducing sugar produced in this process can participate in the Maillard reaction during bread baking, which helps to improve the appearance of the bread.
2, the use of beer brewing beer was first brewed with enzymes, alpha-amylase in the beer brewing process to make it faster to replace maltose. The use of α-amylase and β-amylase in combination with malt saccharification can make up for the malt enzyme deficiency, increase the fermentable sugar content, increase the wort rate, reduce the color of the wort, increase the filtration speed, and increase the yield of the extract, while at the same time Shortened the overall gelatinization time.
3. Application in the pharmaceutical industry The relationship between salivary α-amylase and adhesion to Streptococcus mutans is studied, which provides a theoretical basis for the etiology and prevention of rickets. Aspergillus niger alpha-amylase has acid resistance and is suitable for the manufacture of digestive-resistant drugs. It develops acid-resistant alpha-amylase suitable for gastric acid environment (pH 2.0 or so), which is used to prepare digestive aids and will enable medical treatment. The effect is more effective.

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