Biochemistry

the manufacture of confectionery and liquors are prepared from starch using amylases. Glucoamylase is the only one of all amylases that rapidly hydrolyzes starch to glucose, and it hydrolyzes both a- 1,4 and a- 1,6 bonds. Sources of this enzyme are mold fungi. Used in alcohol production. The use of amylases in the brewing and alcohol industries is well known. In these industries, starch is mainly converted to maltose if barley malt is used as the source of amylase. When mold fungi are used for saccharification of starch, starch breaks down to glucose. A characteristic difference between brewing and alcohol production is that in brewing, malt serves both as a substrate and a source of enzyme, because it contains both starch and amylase. Complete degradation of starch in brewing is undesirable, since beer must contain many more low molecular weight degradation products of starch (dextrins), which contribute to a delicate taste and foaming. In the food industry, amylases from malt or molds are often added to flour, since the flour ’ s own amylase activity is not always sufficient to form the amount of sugar needed to prepare the dough, the degree of dough fermentation is insignificant and the desired degree of bread porosity is not achieved. In addition, sweet syrups (molasses) are prepared from starch using amylase preparations, which are used in the manufacture of confectionery and liquors. Amylases are also used in the preparation of malt vinegar. Amylases are widely used in the production of detergents, paper and especially the textile industry for sizing in order to strengthen and smooth the threads. Table 3.2 - Examples of the use of enzymes in food technology Substrate, its transformation Enzyme The result of using the enzyme 1 2 3 Glucose -> gluconic acid lactone Glucose oxidase Prevents Maillard reaction + H 2 O 2 (browning), as well as mayonnaise burnout 2H 2 O 2 -> 2H 2 O + O 2 Catalasa Removal of H 2 O 2 during the conservation of milk Glucose — > fructose Glucose isomerase Higher degree of sugar content of starch syrup and drinks Sucrose -> glucose + fructose ₽- fructofuranozidase Changing the consistency in the manufacture of artificial honey and Lactose -» Galactose + Glucose p-galactosidase ice cream, as well as in the production of proline with soft filling 99