Using maize and cassava starch as raw materials, the synergistic effects of alpha amylase powder
and different branch cleavage enzymes were studied to produce maltooligosaccharides suitable for industrialization. The application of heat-resistant alpha amylase enzyme in the production of ultra-high maltose syrup made starch liquefaction more complete and reduced the amount of enzyme. In the production of cold drinks, due to the aging properties of starch paste, low temperature static will form insoluble rigid gel blocks, which will affect the quality and taste of cold drinks. With the addition of alpha amylase enzyme, starch can be hydrolyzed to the range of dextrin and oligosaccharides quickly, so that the viscosity of the feed liquid decreases rapidly and the fluidity increases, thus ensuring the quality of high starch cold drink and making it more suitable for people's needs in taste.
The activity of alpha amylase enzyme in false honey did not change significantly at high temperature, and the activity of alpha amylase enzyme in real honey decreased significantly at the same high temperature, so the authenticity of honey could be distinguished.
As a safe and efficient improver, alpha amylase enzyme is mostly used in flour products industry. Appropriate amount of alpha-amylase can improve the quality of bread and be used in bread industry. The effect of self-made fungal alpha amylase enzyme as bread additive is similar to that of imported enzymes. It can replace imported additives, and the cost is much lower than that of imported bread additives. It shortens the fermentation time and shortens the period of industrialized production. It can replace the carcinogenic potassium bromate in the original bread improvers in China. Because different kinds of alpha amylase enzyme have different effects on bread quality, the effects of several commonly used alpha-amylases on bread quality and storage were studied. The results of bread specific volume, score and compression value showed that bacterial alpha-amylase was the better enzyme. The effect of bacterial alpha amylase enzyme on the quality of steamed bread was studied. The results showed that when bacterial alpha amylase enzyme was added to 2 mg/kg, the sensory score and instrument measurement results of steamed bread during storage could be improved. Fungal alpha amylase enzyme is a traditional enzyme preparation. The optimum temperature range is 50-60 C. It is often used as a supplement of wheat flour alpha amylase enzyme. It is an important index to be controlled in steamed bread production.
The most economical, safe and effective enzyme is fungal alpha amylase enzyme. Two additives, gluten powder and fungal alpha-amylase, not only have nutritional value and improve the efficacy of food, but also have strong safety in use. Maltose alpha amylase enzyme is a new kind of enzyme preparation, which is obtained by deep fermentation of DNA recombinant bacteria. The optimum temperature range of the enzyme is 45-75 C. It has a wider temperature range than fungal alpha amylase enzyme, and has the potential advantage of prolonging the fresh-keeping period of pasta.
As a professional alpha amylase enzyme suppliers
, Xiongjin Biotechnology Co., Ltd. provides efficient and affordable alpha amylase enzyme for every consumer. Welcome to buy alpha amylase enzyme