Food additives data book - wordpres

Enzymes 390
NAME: Alpha-amylase
CATEGORY: Enzymes
FOOD USE: Cereals and starches/ Alcoholic beverages/ Non-alcoholic beverages/ Fruit and vegetable juices
SYNONYMS: 1,4-alpha-D-glucan glucanhydrolase/ EC 3.2.1.1/ CAS 9000-90-2/ EINECS 232-565-6
PROPERTIES AND APPEARANCE: Off-white powder or suspension
SOLUBILITY (%) AT VARIOUS TEMPERATURE/pH COMBINATIONS:
in water: Soluble
in sucrose solution: Soluble
in sodium chloride solution: Soluble
pH OPTIMUM: Cereals 5–6; pancreas 6.5; Aspergillus niger 5
TEMPERATURE OPTIMUM °C: Cereals 50; pancreas 40; A. niger 55
SIDE ACTIVITIES: Cereals: beta-amylase, beta-glucanase, neutral acid protease. Pancreas: esterase, lipase, protease.
A. niger: cellulase, hemicellulase, acid protease, xylanase
FUNCTION IN FOODS: Conversion of starch to glucose sugar in syrups (especially corn syrups), baking (to improve crumb
softness and shelf life); brewing, distilling
TECHNOLOGY OF USE IN FOODS: Baking: acceleration of fermentation. Improve bread flour to yield loaves of increased volume, improve
crust colour and crumb structure – 0.002–0.006% of the flour. Starch liquefaction: reduction of maltose
– as liquid for jet cooking, 0.05–0.07% DS; as enzyme/enzyme liquid, 0.05–0.1% DS. Alcoholic
beverages-brewing: reduce viscosity of mash, as liquid, 0.025%, conversion of starch to sugars for
fermentation, as liquid, 0.003%. Fruit and vegetable juices: remove starch to improve appearance and
extraction, as liquid or powder, 0.0005–0.002% w/v, preparation of purées and tenderisation, mostly as
liquid
SYNERGISTS: Cereals: activated by calcium ions. Pancreas: heat stability increased by calcium salts. A niger:
activated by calcium ions