Essay On Amylase

Starch is constructed of glucose subunits linked to one another through glycosidic bonds. Amylase is a group of enzymes capable of digesting these glycosidic linkages by hydrolyzing, or splitting by addition of a water molecule, the starch into smaller carbohydrate molecules like glucose and maltose. It is best known for its function in beginning the chemical process of digestion in the human body, converting complex carbohydrates into forms usable in the body. However, with recent advances in biotechnology, the range of amylase applications has significantly expanded. Detergent industries, brewing companies, food/agriculture industries, textile industries, paper industries, and pharmaceuticals, all employ amylase during production. Over 80% of the global enzyme market is utilized in industrial settings and, of that, amylase contributes approximately 25-33% to industrial application. This paper will provide an overview of the genetics, structure, function, and regulation of alpha-amylase with a special discussion on industrial applications.

Gottlieb Kirchhoff discovered the first

During baking, these enzymes are added to the dough of bread to degrade the starch in the flour into smaller dextrins, a gummy substance, which are then fermented by yeast. Specifically, α-amylase enhances the rate of fermentation and reduces of the viscosity of dough, resulting in improved volume and texture of the product. It also generates additional sugar in the dough, which “improves the taste, crust colour and toasting qualities of the bread” (3). Besides generating fermentable compounds, α-amylases also have an anti-staling effect in bread baking, which increases shelf life. Amylases are also employed in making beer or fruit juices, or for the modification of animal feed to improve the fiber digestion