Application of acid-resistant high temperature amylase in various fields
With the development of starch deep-processing industry and the change of process conditions, the enzyme varieties need to be constantly updated and improved. alpha-amylase has developed into a large and important industrial enzyme family. According to the different enzyme properties, -amylases can be categorized into heat-resistant alpha-amylase, acid-resistant alpha-amylase, alkali-resistant alpha-amylase and salt-resistant alpha-amylase. Due to their stability under specific conditions, they are of high importance in related industries. In recent years, some starch raw material deep-processing processes want to be carried out under lower pH conditions than the existing conditions, so acid-resistant alpha-amylase has been widely used, such as: silage, fermented beverages, the production of medicines, as well as industrial by-products processing, waste processing and so on, with great potential for application and development prospects.
The mechanism of acid-resistant alpha-amylase is similar to that of common alpha-amylase, but it can hydrolyze starch at lower pH, with its optimal pH 4.0~5.0, while the optimal pH of common alpha-amylase is about 6.0, and it is more stable at pH 6.0~7.0.
In recent years, as the molecular composition and enzymatic properties of acid-resistant alpha-amylase become clearer and clearer, and its utilization value is gradually recognized, acid-resistant alpha-amylase is getting more and more attention, and it is widely used in brewing, food, medicine and other fields. The processing of traditional starch raw materials generally goes through two stages: liquefaction and saccharification. Liquefaction uses alpha-amylase, whose optimal pH is around 5.6~6.0, and is easily inactivated at pH 4.0; saccharification uses saccharification enzyme, whose optimal pH is around 4.3. Therefore, it is necessary to add a large number of reagents to adjust the pH value during the connection of the two stages, which not only increases the production cost and affects the effect of liquefaction and saccharification, but also produces a large number of by-products if not adjusted properly, making it difficult to purify and desalinate the products, in this case, the application of acid-resistant alpha-amylase can make the liquefaction and saccharification take place under the same pH value, which simplifies the processing technology of starch. The application of acid-resistant alpha-amylase in this case can make liquefaction and saccharification at the same pH, simplifying the starch processing. For example, the production of high maltose syrup and the preparation of shochu.
In China’s traditional liquor brewing, which is characterized by fermentation while saccharification, as fermentation proceeds, the fermentation by-products (lactate, succinate, acetate, etc.) will lead to a continuous decrease in the acidity of the lees, and the continuous decrease in the acidity results in a decrease in the activity of the common alpha-amylase enzyme, and the hydrolysis of the starch is not complete, and about 12% of the 65% of the raw material’s starch can’t be utilized, which results in a low utilization of the raw material. And acid-resistant alpha-amylase is a kind of enzyme that hydrolyzes starch under acidic conditions, and its optimum pH 4.0~5.0. In this case, the application of acid-resistant alpha-amylase can fully utilize the remaining starch, improve the yield and reduce the cost.
In food baking, the fermentation of bread requires reducing sugar, and the addition of acidic fungal alpha-amylase enables the fermentation process to produce dextrin and maltose in a stable manner. As the baking temperature of bread is very high, more than 60 ℃, fungal alpha-amylase will quickly lose its activity, preventing the over-pasteurization of starch, so as to bake the bread with good quality, uniform internal structure, bulky volume and excellent taste, which not only can speed up the fermentation speed and shorten the fermentation time, but also can replace potassium bromate, which is a cancer-causing agent in the domestic existing bread improver, which is safer. In the production of bread, its main role is manifested in the following aspects: firstly, it accelerates the speed of dough fermentation and shortens the fermentation time; secondly, it improves the internal organization of bread and makes the bread have a better fluffiness; thirdly, it increases the volume of bread, and makes the color of bread crust good and stable; fourthly, it slows down the aging of starch and prolongs the freshness time of bread.
In medicine, taka amylase is a widely popular digestive medicine in various countries, but the suitable pH 4.5~6.0 of alpha-amylase of Aspergillus oryzae is easily damaged by gastric acid (pH 2.0) in the stomach, resulting in a great reduction of the medical effect, which can be used in the manufacture of digestive agents with acid-resistant alpha-amylase.
In addition, it can also be used for industrial waste liquid treatment. Such as alcohol plant waste liquid treatment, the use of acidic alpha-amylase fermentation of alcohol waste liquid, so that the effective conversion, and can make the conversion of liquid alcohol production liquefaction and saccharification process can be carried out in the same pH environment, to ensure that the quality of alcohol production, reduce production costs, and to achieve the enterprise low-waste emissions.
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