Food additives data book - wordpres

Enzymes 394
activity
NAME: Amyloglucosidase
CATEGORY: Enzymes
FOOD USE: Cereals and starches/ Alcoholic beverages/ Non-alcoholic beverages/ Fruit and vegetable juices
SYNONYMS: 14-alpha-D-glucanohydrolase/ EC 3.2.1.3/ CAS 9032-08-0
PROPERTIES AND APPEARANCE: Powder
pH OPTIMUM: Aspergillus oryzae 4–5; Aspergillus niger 4–5; Rhizopus spp. 4–5; Trichderma viridue -; Aspergillus
oryzae 5; Bacillus subtilis 6–7; Bacillus licheniformis 7–8
TEMPERATURE OPTIMUM °C: Aspergillus oryzae 55; Aspergillus niger 55; Rhizopus spp. 55; Trichderma viridue -; Aspergillus
oryzae 55; Bacillus subtilis 70–80; Bacillus licheniformis 90–95
SIDE ACTIVITIES: Aspergillus oryzae also hydrolyses alpha-1,6 bonds in starch; Aspergillus niger -; Rhizopus spp. -;
Trichderma viridue -; Aspergillus oryzae glucoamylase, acid protease; Bacillus subtilis beta-glucanase,
acid and neutral protease; Bacillus licheniformis beta-glucanase, acid and neutral protease – both of
these are thermolabile and rapidly inactivated at temperature of amylase use
FUNCTION IN FOODS: Enzyme, degrading agent; degrades gelatinised starch into sugars in production of distilled spirits and
vinegar
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; production of
glucose, liquid with syrup or without other enzymes 0.06–0.131% DS. Alcoholic beverages-brewing:
reduce viscosity of mash, as liquid, 0.025%; conversion of starch to sugars for fermentation, as liquid,
0.003%; wine – remove haze and improve filtration, liquid or powder 0.002% w/v. 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