Maltogenic alpha-Amylase (EC 3.2.1.133, Anti-Staling Baking Enzyme) là gì? Ứng dụng, liều dùng, sản phẩm thay thế & thông số

Maltogenic Amylase (EC 3.2.1.133), systematically named 1,4-α-D-glucan α-maltohydrolase, is a special α-amylase belonging to glycoside hydrolase family 13. It is produced by microorganisms such as Bacillus subtilis through submerged fermentation and refined extraction. Maltogenic amylase hydrolyzes α-1,4-glycosidic bonds in starch, successively removing maltose units from the non-reducing ends of starch chains, acting as an exo-acting amylase. Maltogenic amylase is classified as an enzyme preparation food additive in the food industry and has been included in the list of permitted food additives by the National Health Commission (NHC) of China. Its function is as an enzyme preparation and it can only be used as a food processing aid. This enzyme preparation is widely recognized globally—the WHO/FAO Joint Expert Committee on Food Additives (JECFA) has conducted a safety evaluation, and the US FDA has also recognized it as GRAS (Generally Recognized as Safe).

Core Value Positioning: Maltogenic amylase is recognized as the "biological engine for bread freshness" and the "key enzyme for starch deep processing." Through its unique anti-staling mechanism, it significantly extends the shelf life of baked goods without changing product formulations, serving as a core technological means for achieving clean labels and natural preservation in the food industry.

Maltogenic amylase has two core functions in food processing—retarding starch retrogradation (anti-staling) and starch hydrolysis and saccharification: