ALPHA AMYLASE ENZYME
A large spectrum of organisms produce Alpha Amylases Enzyme and each source produces its own biochemical phenotypes that differ significantly in parameters such as Ph levels, the optimal temperature, and the metal ion requirements. An Alpha-amylase Enzyme that catalyzes the internal hydrolysis of α-1,4-glycosidic linkages in starch and glycogen finally yielding units of glucose, Maltose, and Maltotriose. On a commercial scale, the α-Amylase Enzyme can be produced by submerged fermentation and solid-state fermentation.
FUNGAL ALPHA AMYLASE ENZYME
Fungal Alpha-Amylase Enzymes is one quite food-grade α-amylase produced by the Aspergillus species. Also available in powder form Fungal amylases enzymes are used for hydrolyzing carbohydrates, protein, and other constitutes of soybeans, wheat into peptides, amino alkanoic acids, sugars, and other low relative molecular mass compounds. Aspergillus Niger is an amylase-producing strain that has spore-bearing heads which are large, tightly packed, globular, and brownish. This hydrolase, with its rapid nature, is active throughout every pH (acidic, neutral, and alkaline). It readily degrades polysaccharides like a starch molecule.
Fungal alpha Amylases enzymes are typically used in the food industry and their use can be seen in process food businesses like brewing, baking, digestive aid preparations, fruit juices, and starch syrups. The baking business employs a wide range of α-amylases enzyme. The starch in the flour is broken down into smaller dextrins with the help of these enzymes which are later on fermented by the yeast. This rate of fermentation is enhanced by the addition of Alpha-amylase enzymes and reduces the viscosity of the dough hence providing improved volume and texture to the end product.