Food additives data book - wordpres

Enzymes 398
NAME: Beta-amylase
CATEGORY: Enzymes
FOOD USE: Cereals and starches/ Alcoholic beverages/ Non-alcoholic beverages/ Fruit and vegetable juices
SYNONYMS: 1,4-alpha-D-glucan maltohydrolase/ EC 3.2.1.2/ CAS 9001-91-3/ EINECS 232-566-1
pH OPTIMUM: Cereals 5.5; soya bean 4–7; Bacillus spp. 5–7
TEMPERATURE OPTIMUM °C: Cereals 55; soya bean 55; Bacillus spp. 60
SIDE ACTIVITIES: Cereals: alpha-amylase. Soya bean: alpha-amylase, lipoxygenase. Bacillus spp.: alpha-amylase, betaglucanase,
neutral protease
FUNCTION IN FOODS: Baking: acceleration of fermentation. Improve bread flour to yield loaves of increased volume, improve
crust colour and crumb structure. Starch liquefaction: reduction of maltose – as liquid for jet cooking.
Alcoholic beverages-brewing: reduce viscosity of mash, conversion of starch to sugars for
fermentation. Fruit and vegetable juices: remove starch to improve appearance and extraction.
Preparation of purees and tenderisation – mostly as liquid
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 reducing agents. Soya bean – acid tolerant. Bacillus spp.
ANTAGONISTS: Cereals; soya bean; Bacillus spp.