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Food additives data book - wordpres

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Enzymes 422<br />

NAME: Glucoamylase<br />

CATEGORY: Enzymes<br />

FOOD USE: Cereals and starches/ Alcoholic beverages/ Non-alcoholic beverages/ Fruit and vegetable juices<br />

SYNONYMS: 1,4-alpha-D-glucan glucanohydrolase/ EC 3.2.1.3/ CAS 9032-08-0/ EINECS 232-877-2<br />

PROPERTIES AND APPEARANCE: Powder<br />

pH OPTIMUM: Aspergillus awamori 4–5; Aspergillus niger 3–5; Aspergillus oryzae 4.5; Rhizopus spp. 2.5–5<br />

TEMPERATURE OPTIMUM °C: Aspergillus awamori 60; Aspergillus niger 65; Aspergillus oryzae 60; Rhizopus spp. 55<br />

SIDE ACTIVITIES: Aspergillus awamori amylase, glucanase, cellulase, hemicellulase, protease; Aspergillus niger amylase,<br />

glucanase, cellulase, hemicellulase, protease; Aspergillus oryzae amylase, glucanase, cellulase,<br />

hemicellulase, protease; Rhizopus spp. amylase, glucanase, cellulase, hemicellulase, protease<br />

FUNCTION IN FOODS: Hydrolysis of starch dextrins to glucose. <strong>Food</strong> processing, low-carbohydrate beer. Exo-hydrolysis of<br />

terminal 1,4-alpha-D-glucose residues from non-reducing end of polyglucoside chains<br />

TECHNOLOGY OF USE IN FOODS: Baking: acceleration of fermentation. Improve bread flour to yield loaves of increased volume, improve<br />

crust colour and crumb structure, 0.002–0.006% of the flour. Starch liquefaction: reduction of maltose<br />

– as liquid for jet cooking, 0.05–0.07% DS; as enzyme/enzyme liquid, 0.05–0.1% DS; production of<br />

glucose – liquid with syrup or without other enzymes 0.06–0.131% DS. Alcoholic beverages-brewing:<br />

reduce viscosity of mash, as liquid, 0.025%; conversion of starch to sugars for fermentation, as liquid,<br />

0.003%; wine – remove haze and improve filtration, liquid or powder 0.002% w/v. Fruit and vegetable<br />

juices: remove starch to improve appearance and extraction – as liquid or powder, 0.0005–0.002% w/v.<br />

Preparation of purées and tenderisation – mostly as liquid<br />

SYNERGISTS: Aspergillus awamori; Aspergillus niger; Aspergillus oryzae; Rhizopus spp.<br />

ANTAGONISTS: Aspergillus awamori; Aspergillus niger; Aspergillus oryzae; Rhizopus spp.

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