Maltogenic Amylase vs. Alpha-Amylase: Qhov txawv yog dab tsi?

Maltogenic amylase thiab -amylase yog ob feem ntau siv enzymes nyob rau hauv niaj hnub ci thiab hmoov ua. Txawm hais tias lawv ob leeg koom nrog tsev neeg amylase thiab ua rau cov hmoov txhuv nplej siab, lawv ua haujlwm sib txawv hauv daim ntawv thov ci.

 

Txoj hauj lwm hauv paus: Ob qho tib si tawg hmoov txhuv nplej siab

 

Cov hmoov txhuv nplej siab hauv khob cij yog ua los ntawm ob yam khoom: amylose (txoj saw ncaj) thiab amylopectin (cov saw saws tes). Thaum lub sij hawm ci, cov chains gelatinize - lawv nqus dej thiab o. Tom qab ci, lawv maj mam recrystallize. Qhov recrystallization yog dab tsi ua rau lub khob cij mus stale.

Ob lub enzymes tawm tsam cov hmoov txhuv nplej siab no. Qhov txawv yog qhov lawv txiav, lawv tsim dab tsi, thiab thaum lawv tsis ua haujlwm.

 

Alpha-Amylase: nrawm- Ua yeeb yam, tsom rau ntim

 

Alpha-amylase yog ib qho endo-enzyme - nws txiav cov hmoov txhuv nplej siab los ntawm sab hauv, ua rau lawv tawg ua ntu luv (dextrins) thiab qee cov maltose. Nws ua hauj lwm sai thiab aggressively.

 

Hauv kev tsim cov khob cij, alpha-amylase feem ntau yog siv rau:

 

·Txhim kho fermentation los ntawm kev tso fermentable suab thaj (maltose) uas pub cov poov xab

·Ua kom loaf ntim los ntawm softening lub khob noom cookie thiab tso cai rau ntau roj expansion

·Txhim kho cov xim crust - ntau cov suab thaj nyob hauv lub khob noom cookie ua rau Maillard browning

 

Alpha-amylase yog cua sov-sensitive thiab feem ntau deactivated ntawm 60-70℃thaum ci. Fungal alpha-amylase (muab los ntawm Aspergillus oryzae) deactivates ntxov dua cereal (malt) alpha-amylase, uas ua rau cov kab mob fungal yooj yim los tswj. Cereal amylase nyob twj ywm ntev dua thiab, yog tias siv ntau dhau, tuaj yeem tawm ntau dextrins ntau dhau - ua rau cov nplaum nplaum thiab gummy zoo nkauj. Qhov no yog ib qho kev ua yuam kev ntau.

 

Hom kev siv:Cov qhob cij dawb qauv, baguettes, yob - cov xwm txheej uas muaj kev ua fermentation, qhov cub lub caij nplooj ntoos hlav, thiab cov xim crust yog qhov tseem ceeb.

 

 

Maltogenic Amylase: qeeb-Ua yeeb yam, tsom mus rau Softness

 

Maltogenic amylaseyog ib qho exo-enzyme - nws ua haujlwm los ntawm qhov kawg ntawm cov hmoov txhuv nplej siab, tso maltose units ib zaug. Nws ua haujlwm ntau dua thiab qeeb dua alpha-amylase.

 

Nws lub luag haujlwm tseem ceeb hauv qhob cij yog tiv thaiv -staling. Maltogenic amylase tsom rau cov ceg amylopectin uas recrystallize thaum khaws cia. Los ntawm kev txiav cov ceg xaus, nws lub cev tiv thaiv cov hmoov txhuv nplej siab los ntawm kev hloov kho cov qauv nruj, crystalline uas ua rau lub khob cij tsis zoo.

 

Qhov tshwm sim yog qhob cij uas nyob twj ywm softer nyob rau lub sij hawm - feem ntau rau ob peb hnub dhau qhov uas tsis kho cov mis yuav ua tau.

 

Maltogenic amylase kuj yog kub ntau dua - ruaj khov dua alpha-amylase. Nws tseem muaj qee qhov ua haujlwm zoo rau hauv theem ci, uas txhais tau hais tias nws txuas ntxiv hloov cov qauv ntawm cov hmoov txhuv nplej siab txawm tias cov loaf tau teeb tsa - txhawb nqa ncaj qha rau nws cov nyhuv anti-staling effect.

 

Hom kev siv:Ntim cov qhaub cij cij, ci ci, cov yob mos, lossis ib yam khoom uas lub txee lub neej thiab qhov muag muag yog qhov tseem ceeb ntawm kev lag luam.

 

Sab-los ntawm-Side Comparison

 

	Alpha-Amylase	Maltogenic Amylase
Hom enzyme	Endo-enzyme	Exo-enzyme
Txiav hmoov nplej ntawm	Random cov ntsiab lus sab hauv	Xaus ntawm amylopectin ceg
Cov khoom tseem ceeb	Dextrins + maltose	Maltose
Cov txiaj ntsig tseem ceeb	Volume, fermentation, crust xim	Anti-staling, ncua softness
Thaum tshav kub kub stability	Deactivated ~ 60-70 degree	Ntau qhov cua sov- ruaj khov; nquag mus ci
Risk yog overdosed	nplaum / gummy crumb	Tsawg kawg ntawm kev siv qib
Zoo tshaj rau	Standard qhob cij, fermentation boost	Ntim khob cij, lub neej ntev

 

 

 

Lawv tuaj yeem siv ua ke?

 

Yog - thiab qhov no yog ib txwm muaj nyob rau hauv cov ncuav mog qab zib txhim kho formulations. Thaum ua ke, lawv npog ntau theem ntawm cov txheej txheem ci thiab hais txog cov txiaj ntsig zoo sib txawv. Alpha-amylase tuav fermentation thiab ntim; maltogenic amylase tuav dab tsi tshwm sim tom qab lub loaf tawm ntawm qhov cub.

 

Lawv kuj ua haujlwm zoo nrog rau cov emulsifiers xws li distilled monoglycerides (DMG/E471), uas ntxiv retard staling los ntawm ib tug nyias muaj nyias mechanism - tsim complexes nrog amylose kom qeeb recrystallization. Hauv cov qauv kev lag luam ua noj ua haus, DMG thiab maltogenic amylase feem ntau siv ua ke ua ke vim tias lawv tiv thaiv kev cuam tshuam los ntawm ob lub ces kaum sib txawv, muab cov nyhuv ua ke zoo dua li cov khoom xyaw ib leeg. Yog xav paub ntxiv txog yuav ua li cas DMG emulsifier ua haujlwm hauv qhob cij, saib kab lus ntawmYuav Ua Li Cas Distilled Monoglycerides Txhim Kho Cij Softness thiab Volume.

 

Xaus

 

Rau kev fermentation zoo dua, ntim loj dua, thiab ua kom zoo dua qub, siv -amylase. Rau softness thiab ntev txee lub neej, siv maltogenic amylase. Yog tias koj xav tau cov txheej txheem dav dav los txhim kho cov khob cij ntim thiab ua kom lub neej ntev, siv ob qho enzymes ib txhij.

 

Chemsinomuab ntau yam ci enzymes, suav nrog maltogenic amylase, fungal amylase, lipase, qabzib oxidase, xylanase, thiab hemicellulase. Hu rau peb los tham txog koj daim ntawv thov xav tau lossis thov cov qauv.