生物英文文獻(xiàn)(已修改)
2025-11-11 23:41 本頁面
【正文】 ： ； :； 群： Application of αamylase and Research αamylase to be widely distributed throughout microanisms to higher plants. The International Enzyme classification number is EC. , acting on the starch from the starch molecules within the random cut α a 1,4 glycosidic bond to produce dextrin and reducing sugar, because the end product of carbon residues as Α configuration configuration, it is called αamylase. Now refers to αamylase were cut from the starch molecules within the α1,4 glycosidic bond from the liquefaction of a class of enzymes. αamylase is an important enzyme, a large number of used food processing, food industry, brewing, fermentation, textile industry and pharmaceutical industries, which account for the enzyme about 25% market share. Currently, both industrial production to largescale production by fermentation αamylase. αamylase in industrial applications The bread baking industry, as a preservative enzymes used in baking industry, production of high quality products have been hundreds of years old. In recent decades, malt and microbial αamylase, αamylase is widely used in baking industry. The enzymes used for making bread, so that these products are much larger, better colors, more soft particles. Even today, baking industry have been αamylase from barley malt and bacterial, fungal leaf extract. Since 1955 and after 1963 in the UK GRAS level validation, fungal amylase, has served as a bread additive. Now, they are used in different areas. Modern continuous baking process, add in flour αamylase can not only increase the fermentation rate and reduce dough viscosity (improving product volume and texture) to increase the sugar content in the dough, improved bread texture, skin color and baking quality, but also to extend the preservation time for baked goods. In the storage process, the bread particles bee dry, hard, not crisp skin, resulting in deterioration of the taste of bread. These changes collectively referred to as degenerate. Each year simply because the losses caused by dete
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