Efecto de la enzima alfa-amilasa sobre las moléculas de almidón para el desarrollo de nuevos productos de panificación

Abstract

Since ancient times, in the food industry, a biological catalyst (enzymes) has been incorporated as an ingredient in the formulation of new products, with the sole objective of improving their quality. Such is the case of the industry of cereals and their derivatives (baking), which currently use enzymes such as Pentosanases, Transglutaminase and Glucose oxidases and especially fungal α-amylases, obtained from the fungus Aspergillus oryzae, a biological catalyst that acts directly with the starch molecule. This enzyme catalyzes the breakdown of internal α-1,4-glucosidic bonds in starch (amylose and amylopectin), resulting in dextrins and glucose and maltose chains. For the activity and stability of this enzyme, it must be in optimal conditions with a pH ranging from 5-7 and a temperature of 65°C. The fungal α-amylase enzyme, when incorporated into the dough, obtains bread with greater volume, improves texture and reduces aging. This research work aims to know the various effects of the fungal α-amylase enzyme on starch molecules for the development of new bakery products.