What Types Of Amylases Are There?

Amylase is a general term for enzymes that hydrolyze starch and glycogen. Usually, amylase catalyzes the hydrolysis of starch slurry on fabrics. (Amylase) due to the high efficiency and specificity of amylase, the desizing rate of enzyme desizing is high. Faster desizing, less pollution, the product is softer than the acid method and the alkali method, and does not damage the fiber. There are many types of amylase. According to different fabrics, different equipment combinations and different technological processes, the currently used desizing methods include dipping method, stacking method, jigging method, continuous washing, etc. Due to the small mechanical effect of amylase desizing, The amount of water is small, the desizing effect can be achieved under low temperature conditions, and it has distinct environmental protection characteristics.

Alpha-amylase is mainly fermented and purified by Bacillus subtilis, Aspergillus niger, Aspergillus oryzae and Rhizopus. It is divided into fungal alpha-amylase and bacterial alpha-amylase due to different sources. It is called starch 1,4-paste according to its function. The main mechanism of spermase is that it can cut the α-1,4-glycosidic bond inside the starch chain and hydrolyze the starch into maltose, oligosaccharides containing 6 glucose units and oligosaccharides with branched chains. For example, in the processing of flour products, adding fungal α-amylase can enhance the reproductive capacity of yeast and shorten the fermentation time of bread dough.

β-amylase is mainly purified by fermentation of Aspergillus, Rhizopus and Endosporium, also known as starch 1,4-maltosidase and high maltase. It can cut 1,4-glycosidic bond from the non-reducing end of starch molecule to generate maltose. The products of this enzyme acting on starch are maltose and limit dextrin. It is used to produce starch sugar, maltose syrup, caramel, high maltose syrup and maltitol, and it can replace the fungus alpha amylase to save cost.

Glucoamylase is mainly purified by fermentation of Aspergillus niger, Rhizopus, Endosporium and Monascus. Also known as starch alpha-1,4-glucosidase, glucoamylase. This enzyme acts on the non-reducing end of starch molecules, taking glucose as the unit, and acts on the α-1,4-glycosidic bonds in starch molecules in turn to generate glucose. The products acting on amylopectin include glucose and oligosaccharides with α-1,6-glycosidic bonds, and the products acting on amylose are almost all glucose. For example, in the production of liquor, adding saccharification enzyme can make the saccharification of starch more thorough, and can increase the yield of wine by 5%.

Isoamylase is mainly fermented and purified from anaerobic bacteria, bacillus and some pseudomonas. Also known as starch α-1,6-glucosidase, branching enzyme, this enzyme acts on the α-1,6-glycosidic bond at the branching point of amylopectin molecule, and cuts off the entire side chain of amylopectin. into amylose. For example, in the grain starch of the feed, the amylose content only accounts for 20%, and the amylopectin content is as high as 80%. However, α-amylase, β-amylase, and saccharifying enzyme cannot hydrolyze amylopectin quickly and thoroughly. The isoamylase converts it into amylose, making it more conducive to the hydrolysis of other amylases and improving the utilization rate of grain starch.