Fungal Alpha Amylase

The enzyme a-amylase from Aspergillus oryzae used in bakeries to improve the bread quality has been identified as an inhalative allergen in baker's asthma. It is doubtful whether this enzyme can induce allergic sensitization in regular bread consumers.

The monitoring of the fungal and wheat alpha-amylase activity is of great importance to grain elevators, grain inspectors, flour mills, wheat growers, fungal alpha-amylase manufacturers, and bakeries. Produced by Aspergillus oryzae and Aspergillus niger mold, fungal alpha-amylase is added to flour by bakers to increase the quality of baked goods. Wheat alpha-amylase naturally occurs in wheat that is exposed to excessive moisture in the fields. Bakers and millers need to quickly and easily determine the exact level of wheat alpha-amylase in flour and fungal alpha-amylase in the additive

Bakers add fungal alpha-amylase to flour to control the level of alpha-amylase activity and achieve the desired baking results. Alpha-amylase enzymes chemically interact with flours during the baking process to convert starch into sugar. Fungal alpha-amylase provides a concentrated and controlled substitute for additives such as malted barley or bacterial amylase.

Wheat that is damaged in the field due to excessive moisture typically contains a high level of alpha-amylase. Excessive concentrations of alpha-amylase will produce bread with a sticky texture, and insufficient levels of alpha-amylase will result in a dry, crumbly texture. Grain elevators and millers must know the level of naturally occurring alpha-amylase in the wheat and flour at the mills. Bakers want their flour to have a low level of wheat alpha-amylase, so that they have the utmost control as they add fungal alpha-amylase to their flour.

3D Structure of Fungal Alpha Amylase