Enzyme alpha amylase

Enzymes, as is well known, is a protein found in living organisms and act as help to start or activate Ooxiaodp speed of biochemical reactions of various, so-called factors vital assistance Biocatalysts, and the presence of enzymes in these reactions is very necessary as with other can not be initiating or continuity or completion.

Enzymes and many, many very different from each other depending on the type of interaction on which, in order to distinguish them from each other has come to add (BL) Ase on the last call on the name of the substance that interact or are affected by this enzyme.

Valinzimat that work as catalysts for reactions and the dissolution of starch called amylase AMYLASE for example, where the word means Amyl starch and word Ase show on the enzyme, an analyst for the starch, and so on.

And amylase are found in abundance in members of the human body, animals and some plants as well as some micro-organisms (yeast) capable of producing the enzyme amylase, and what was the subject of improving the bread is the main theme of most developed countries and developing countries.

It is a feature of these enzymes can be added to the dough in the bakery, or to add to the flour in grain mills, and perhaps the most important of these enzymes added enzymes alpha-amylase Elpha-Amylases and enzymes Albrocnz Protenases can be extracted from fungi and bacteria minute, such as: Aspergillus aryzae and Bacillus sbtilis and enzyme Gluco-amylase extracted from a fungus Aspergillus niger.

The use of the enzyme alpha-amylase from the fungus Aspergillus aryzae in the flour is very common and because the start of use to the middle of this century, and can buy this enzyme and add to flour as a high efficiency (generally 40-50 thousand units / g) or schedule of other, less or equal to 1 / 10 or 1 / 100 of the previous event.

And attend the enzyme alpha-amylase from the material content (breakfast or bacteria) and that Btahnha and converted into a fine powder, is added to this powder solution Kloralcalseyoum or acetate calcium concentration (0.002) at a gram of powder per 5 cm 3, and then modify the degree of PH to 6 and raise  of solution and leave the mixture for one hour at 30 degrees C for 15 minutes to install the activity of beta-amylase, and then deposited alpha  temperature to 70 m amylase by alcohol Alieteli and wash well with alcohol and then with acetone and then Baliitr then dried under pressure rarefied (under vacuum).

, And beta-amylase enzyme helps in his work and is already in the flour in sufficient quantity, it is known that there are many factors that affect the activity of amylase, including:

1 - type amylase and its source, whether it is originally from grain or from a source of fungal or bacterial?

2 - degree of PH, temperature and duration of fermentation, amylase, because lost or if found in the acid medium Oogulwi.  activity completely at a temperature of 100 m

3 - concentration of starch in the middle.

4 - percentage of fermentable sugars negotiable valuable in the middle.

5 - There was some mineral salts, as it works to increase or decrease its activity, depending on the type of amylase, calcium Vomlah for example, increase in the activity of alpha amylase, while it reduces the activity of beta-amylase.

The advantage of alpha amylase fungal source they turn starch into sugars simpler than Aldickstrenat, therefore, be the bread product is easy chewing good taste and remains fresh for several days, where away from bread phenomenon Ashm or the phenomenon of regression starch and Aldickstrenat a phenomenon that we see in most of the bread Arab countries, where bread becomes unpalatable to eat the next day of its production, this is not due to dry that it would be soft when heated, but because of the change and entanglement in the internal structure

2 - The effect of temperature on the effectiveness of the enzyme alpha-amylase extracted from the bacteria Bacillus subtilis is quite different from its impact on the effectiveness of alpha amylase fungal and use each for different purposes. It is well known that the enzyme alpha amylase, while  bacterial remains effective even at temperatures up to 90-100 m be the effectiveness of the enzyme alpha amylase fungal stopped much earlier .. Therefore, when you add the alpha amylase fungal enzyme to the dough, when the production of certain types of bread, you must be the amount of this add-on is calculated accurately in order to avoid defects that may appear on a piece of bread, according to the form of bread and bakery action