Amylase (Baking Enzyme)

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Amylase is a class of enzymes that catalyzes the hydrolysis of starch into sugars such as maltose and glucose. In the baking industry, amylases are widely used to improve dough handling, enhance fermentation, increase loaf volume, improve crumb softness, and extend shelf life. The enzyme is typically derived from microbial (fungal or bacterial) sources like Aspergillus oryzae or Bacillus subtilis. Commercial baking amylase products may include α-amylase, β-amylase, and glucoamylase, depending on application needs.

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Categories: BAKING INGREDIENTS, CLEANING AND DETERGENT CHEMICALS, Dough Conditioners, Enzymes, Flour Treatments, FOOD AND BEVERAGE CHEMICALS, Nutrient Supplements Tags: Alpha-amylase, Amylase baking enzyme, Bakery Ingredient, Baking Enzyme, Food processing enzyme

Description

Table of Contents Toggle
- Uses
  - Primary Uses
    Food & Beverage Industry – Baking
    Industrial Enzyme Applications
  - Secondary Uses
    Animal Feed Additive
    Textile Industry
    Paper & Pulp Industry
    Detergent Industry
    Bioethanol Production
    Pharmaceutical & Diagnostic
    Wastewater Treatment
Uses

Primary Uses

Food & Beverage Industry – Baking

Bread Making:
- Breaks down starch into fermentable sugars, providing food for yeast and enhancing fermentation.
- Improves oven spring and loaf volume.
- Enhances crust color through Maillard reaction by increasing reducing sugars.
- Improves crumb structure and softness.
Pastries, Rolls, and Cakes:
- Improves dough extensibility and reduces mixing time.
- Enhances crumb texture, softness, and shelf life.
Frozen Dough Products:
- Maintains yeast activity and sugar levels in frozen or retarded dough systems.
- Prevents sugar loss during freeze-thaw cycles.
Flour Treatment:
- Added directly to flour in mills to standardize baking performance.
- Compensates for seasonal variations in flour starch content.

Industrial Enzyme Applications

Beer Brewing (α- and β-amylase):
- Helps convert starches in malt to fermentable sugars during mashing.
- Improves alcohol yield and consistency in brewing.
Malt Extract Production:
- Used to break down starches in malted barley for food ingredients and brewing.

Secondary Uses

Animal Feed Additive

Added to animal feed to improve starch digestibility in livestock and poultry, enhancing nutrient absorption and feed efficiency.

Textile Industry

Used in desizing of cotton fabrics by breaking down starch-based sizing agents, allowing easier removal during washing.

Paper & Pulp Industry

Applied to reduce viscosity of starch in paper coatings and improve paper strength and printability.

Detergent Industry

Some specialty detergents include amylase to remove starch-based stains from fabrics and kitchenware.

Bioethanol Production

Amylase is used to hydrolyze starch in feedstocks like corn or cassava into fermentable sugars prior to fermentation.

Pharmaceutical & Diagnostic

Used in some diagnostic kits for starch digestion and enzyme activity measurement.

Wastewater Treatment

Helps in degrading starch-based organic materials in effluent systems, improving biodegradability.

PRODUCT KEY FEATURES

1. Basic Identification Attributes

IUPAC Name: α-1,4-glucan-4-glucanohydrolase (for α-amylase)
Common/Trade Names: Amylase, Fungal α-Amylase, Bacterial α-Amylase, Glucoamylase
CAS Numbers:
- α-Amylase (from Aspergillus oryzae): 9000-90-2
- Bacterial α-Amylase (from Bacillus subtilis): 9000-92-4
- Glucoamylase: 9032-08-0
HS Code: 3507.90.00 (Enzymes for industrial use)
Synonyms: Diastase, Liquefying Amylase, Saccharogenic Enzyme

2. Physical & Chemical Properties

Appearance: Free-flowing powder, granules, or liquid (brownish or light tan)
Odor: Mild fermentation odor
Solubility: Soluble in water, insoluble in organic solvents
Activity: Varies – usually specified in SKB, DU, or FAU units
pH Range of Activity: Typically 4.5–7.5 (depends on enzyme type)
Optimum Temperature:
- Fungal α-amylase: 45–60°C
- Bacterial α-amylase: 60–85°C
Thermal Stability: Some forms are heat-stable for baking applications

3. Safety & Hazard Attributes

GHS Classification:
- Not hazardous in diluted or properly formulated forms
- May cause allergic respiratory reactions in sensitive individuals
NFPA Ratings:
- Health: 1
- Flammability: 0
- Reactivity: 0
Toxicity:
- Non-toxic at use levels in food
- Inhalation of enzyme dust may cause sensitization
Incompatibilities: Strong acids or oxidizers (may denature enzyme)

4. Storage & Handling Attributes

Storage Conditions:
- Store in original container, tightly closed, in a cool (≤25°C), dry place
- Avoid exposure to moisture and direct sunlight
Shelf Life:
- Powder: 12–24 months
- Liquid: 6–12 months (refrigerated preferred)
Packaging:
- Food-grade bags, fiber drums, IBCs, jerry cans (for liquids)
Handling Notes:
- Avoid dust formation
- Ensure proper air handling in enclosed environments

5. Regulatory & Compliance Attributes

FDA (USA): GRAS (Generally Recognized As Safe) when derived from approved microbial strains
EU EFSA: Approved as a processing aid or food additive under specific conditions
FAO/WHO JECFA: Acceptable enzyme preparations from specified sources
Labeling: May require declaration as a processing aid or enzyme preparation
Allergen Statement: Required in some jurisdictions due to sensitization potential

6. Environmental & Health Impact

Ecotoxicity:
- Generally considered safe to aquatic life in diluted effluent
Biodegradability:
- Rapidly biodegradable under normal wastewater treatment conditions
Bioaccumulation:
- No potential
Occupational Exposure:
- Risk of respiratory sensitization in enzyme production or bulk handling
- Minimal risk to consumers in end products
Carcinogenicity/Mutagenicity:
- Not classified as carcinogenic or mutagenic

SAFETY HANDLING PRECAUTIONS

Safety Handling Precautions

PPE:
- Wear gloves, goggles, and dust masks when handling powdered enzymes
Avoid:
- Dust inhalation, ingestion, or skin/eye contact
Hygiene:
- Wash hands and exposed skin after handling
- Do not eat or drink in the handling area

First Aid Measures

Inhalation:
- Move to fresh air. Seek medical help if allergic reaction or difficulty breathing occurs
Skin Contact:
- Wash thoroughly with soap and water
Eye Contact:
- Rinse immediately with plenty of water for at least 15 minutes
Ingestion:
- Rinse mouth, drink water. Seek medical advice if symptoms persist

Firefighting Measures

Flammability:
- Non-flammable, but dust may pose a combustible dust hazard in rare conditions
Extinguishing Media:
- Water spray, CO₂, foam, or dry powder
Special Hazards:
- If heated to decomposition, may emit carbon oxides
Firefighter Protection:
- Use self-contained breathing apparatus (SCBA) in case of large fires