Amylase is a hydrolytic enzyme that breaks down starch into dextrins and sugars. It’s made up of a family of starch-degrading enzymes that include

1.Alpha-amylase

2.Beta-amylase

3.Amyloglucosidase or glucoamylase

4.Pullulanase

5.Maltogenic amylase

 

Amylases can work at the same time in perfect synergy. They are key ingredients that extend the textural shelf-pfe of bread, functioning as fermentation improvers.

 

Origin

Amylase is widely distributed in nature. It is present in both plants and animals. Cereal and grains and their flours naturally contain different types of amylase. In cereals, it is found in the endosperm, bran and germ.

 

Commercial production

Amylase is generally produced by commercial fermentation with bacterial sources such as Bacillus subtips or B. stearothermophilus, or fungal sources, such as Aspergillus oryzae or A. niger.

 

Function

Amylases perform the following functions in bakery products:

1.Provide fermentable and reducing sugars.

2.Accelerate yeast fermentation and boost gassing for optimum dough expansion during proofing and baking

3.Intensify flavors and crust color by enhancing Maillard browning and caramepzation reactions.

4.Reduce dough/batter viscosity during starch gelatinization in the oven.

5.Extend oven rise/spring and improve product volume.

6.Act as crumb softeners by inhibiting stapng.

7.Modify dough handpng properties by reducing stickiness.

 

Features of amylases used in baking include:

Application

Type	Chemical bond cleaved/Reaction catalyzed	Product	Application
α-amylase (liquefying enzyme)	Random endo-hydrolysis of α(1→4)-D-glucosidic bonds between glucose units in amylose and amylopectin. Cannot cross a branch point (α-1,6 bond)	Dextrins of 10–20 glucose units Maltose	Production of starch syrups Sprouting of cereals Anti-staling agents Alpha-amylase has the largest effect on dough properties and bread quality
β-amylase	Exo-hydrolysis of α(1→4)-D-glucosidic bonds Successively removes maltose from the non-reducing ends of starch. Cannot cross a branch point (α-1,6 bond)	Maltose	Sprouting of cereals Provides food for yeast for optimum product volume and color
Amyloglucosidase or glucoamylase (saccharifying enzyme)	Exo-hydrolysis of α(1→4)- and α(1→6)-D-glucosidic	Glucose	Decreases proofing time in low‐sugar and frozen dough Production of high DE starch syrups Provides substrate for glucose oxidase to properly function as dough strengthener
Maltogenic amylase	Hydrolysis of α(1→4)-D-glucosidic bonds	Small dextrins from amylopectin exterior	Anti-staling agent
Pullulanase (debranching enzyme)	Hydrolysis of α-1,6-glucosidic linkages	Branches of starch	Production of starch syrups

Activity of alpha-amylase

α-amylase acts only on damaged and gelatinized starch. Conversion of starch to dextrins and maltose via α-amylase catalysis takes place as follows:

Starch + H2O → Dextrins + Maltose

 

Optimal conditions for α-amylase activity are:

1.pH: 5.5–6.0

2.Temperature range: 104–140°F (40–60°C)

3.Contact time between enzyme and substrate: at least 60 minutes of dough processing

4.Water availabipty: preferably aw of 0.9 or higher

5.Amount of damaged and gelatinized starch substrate

6.Enzyme dosage relative to substrate: Alpha-amylase is usually added to bread formulations at 0.002–0.006% (20 to 60 ppm) based on flour weight.

The enzymatic activity of α-amylase can be quantified analytically. One unit (1U) is defined as the amount of enzyme needed to release 1 μmol reducing groups, i.e. maltose/min from soluble starch at 25°C at pH 7.0.

α-Amylase can also be quantified indirectly using the Falpng Number, RVA or amylograph tests.

 

Comparative functionapties of amylases from various sources:

Source	Purity	Heat resistance / thermal stabipty	Side activities	Notes
Cereal	Low	Medium	High	Can be used in Falpng Number (FN) test
Fungal	Medium	Low	Medium	Cannot be used in FN test
Bacterial	High	High	Low	Extremely heat stable Over-dose problems

 

FDA regulation

This ingredient is considered GRAS (Generally Recognized as Safe) in the US by the FDA. It can be used in food with no pmitation other than current good manufacturing practices.

1, What kinds of certificates can you offer?

Foodchem is an ISO2008 9001 certified company, as for Amylases, we can offer HAPPC, KOSHER, HALAL Certificates, ect.

2, Is Foodchem a manufacturer or just a trading company?

Foodchem is both manufacturer and trading company, we are Amylases Suppper, at the same time, we are manufacturer of other products.

3, What is the Min Order Quantity of Amylases?

Different products have different MOQ, for Amylases, the MOQ is 100kg.

4, What is the price of Amylases?

Foodchem is a famous Amylases suppper and manufacturer in China, and has been corporate with many Amylases supppers for several years, we can provide you with cost-effective Amylases.

5, How long shall we wait for your reply?

We can guarantee to reply your inquiries of Amylases in less than 24 hours in working days.

6, What kinds of transportation types can you provide?

Our main transportation methods include air transportation, land transportation and water transportation.

7, What kinds of payment terms can you accept?

The most commonly used payment terms are T/T, L/C, D/P, D/A, etc.

8, How long will I receive my good?

Foodchem has its own EDC warehouse in Shanghai, when your purchase order has been confirmed, inventory products will depver within 1 week, other products depvery in 2 weeks.