Medium temperature amylase is an endo-starch hydrolase extracted by deep fermentation culture of selected Bacillus subtilis, followed by microfiltration, ultrafiltration, and vacuum freeze-drying technology. It is widely used in the industries of starch sugar, alcohol, brewing, monosodium glutamate, glucose, organic acid and antimicrobial agent.
Medium temperature amylase can hydrolyze soluble starch, straight chain starch, glycogen, etc. in medium temperature (60-85℃) environment with high efficiency. By randomly cutting the a-1,4 glucosidic bond in the sugar chain, starch and glycogen can be decomposed into dextrin and oligosaccharide monosaccharide with different chain lengths, which can rapidly reduce the viscosity of the solution.
It is easily soluble in water, and the aqueous solution is clarified light yellow liquid, insoluble in ethanol or ether.
Main components: medium temperature α-amylase, glucose Product specification: 10,000-20,000 U/g (can be customized) Product properties; light brown powder Storage: room temperature dry and protected from light Shelf life: 12 months
1. Fixed powder processing
Medium temperature amylase can be applied in the production of sugar with starch as raw material, such as: caramel, maltodextrin, maltose, etc.
2. Brewing and fermentation industry
Medium temperature amylase can also be used in wine brewing, soy sauce, vinegar brewing and other industries to break down starch into monosaccharides available to yeast, shorten the brewing cycle, while effectively reducing viscosity and improving filtration speed.
3. Baking industry
Medium-temperature amylase can be used in flour improvement, releasing glucose by decomposing starch, promoting yeast reproduction, increasing fermentation speed and reducing the amount of sugar, which is widely used in bread, cake, cookie and other baking processing.
4. Grain processing
With people’s pursuit of balanced nutrition, adding cereals to milk, cereals and baby food is popular. Medium-temperature amylase can be applied to pretreatment of cereal raw materials to improve solubility and facilitate subsequent product processing while increasing nutritional value.
5. Health supplement
In modern society, overeating has become a common phenomenon, causing a great burden to the digestion of the stomach and intestines. Amylase can be used in the processing of digestion-promoting drugs to ease the digestive burden powder enzymes can also be applied to dietary supplements and nutritional fortification of various plant ingredients to break down the starch of plants into small molecules of polysaccharides, making their nutritional value higher.
Using this product for brewers and distillers:
Medium temperature α-amylase is a type of enzyme that performs the same function as high temperature α-amylase, but at a lower temperature. The heat of high temperature α-amylase has been shown to be very effective at breaking down starch into sugar.
2. What is Starch?
Starch is the combination of starch (polysaccharides) and proteins. It is known as the most abundant carbohydrate in nature, more than four times more abundant than water. Starch is used in a wide variety of foods, beverages, pharmaceuticals and industrial products.
Starch itself is available in several forms:
– Starch granules are formed in the plant cell membrane (cell wall) during photosynthesis. Most starch synthesized by plants is stored inside this wall or cell wall until it can be released to the outside environment.
– Starches also exist as granular or powdery forms, as well as hygroscopic forms that are formed when moisture is present around plant cells.
Starch undergoes partial hydrolysis during its passage through the digestive tract. This process involves enzymes called amylases (also called starcheside hydrolases), which break down starch into smaller molecular units called amylopectin subunits. Amylopectin subunits are further broken down into monosaccharide sugars that are absorbed by the plant’s roots and absorbed by other parts of the plant, such as leaves and stems, for use by plants for energy and for storage of water, carbohydrates, fats and nitrogenous compounds.
The first step in breaking down starch involves α-amylase action on starch granules to form smaller aggregates of monosaccharides known as amylopectin subunits. The next step involves β-amylase action on these subunits to activate a hydrolase enzyme complex that converts the oligosaccharide (monosaccharide) component into disaccharide monosaccharides named amylose or maltose. After digestion with these enzymes, many monosaccharides are then released from their associated polysaccharides (starch grains) and subsequently metabolized at the site of digestion by an enzyme known as maltase. Many humic substances may also be found within cereal grains such as glucomannan which has glucoalkaloid properties similar to those of horseradish peroxidase. These substances may also be responsible for some of the bitter tastes often found in cooked cereal grains like rice or corn. Glucose is not normally present in cereal grains but it can often be detected under certain conditions when a wheat allergy occurs due to its increased presence with wheats
3. The needs of the wine brewing industry
Medium temperature α-amylase is a salt produced by yeasts that is used as a medium-temperature enzyme to break down starch into monosaccharides. Its application in wine brewing, soy sauce, vinegar brewing and other industries can greatly reduce fermentation time and produce higher quality wines with better filtration capacity.
4. The emergence of medium temperature amylase
A medium temperature α-amylase has been developed at the University of Tokyo. It is used to break down starch and other polysaccharides into monosaccharides that are available to yeast, shorten the brewing cycle, while effectively reducing viscosity and improving filtration speed.
5. Medium temperature amylase for beer brewing
When a brewery is looking for a way to increase the efficiency of their fermentation process without increasing the temperature, one of the options could be using medium temperature α-amylase.
This is an enzyme from Bacillus subtilis, which works at a slightly higher temperature than medium temperature amylase. It also can be used in more complex beers made with adjuncts and other ingredients. The reason it’s useful for brewing beer is that it breaks down starch into sugar, allowing the hops to extract more bitterness from the beer.
6. Medium temperature amylase for wine brewing
A medium temperature α-amylase is an enzyme used in winemaking to break down starch into monosaccharides, a process that has been called the most effective way to shorten the brewing cycle.
α-amylase is an enzyme that breaks down starch into monosaccharides. Commercial uses include winemaking, soy sauce, vinegar brewing and other industries.
In winemaking, α-amylase is beneficial for breaking down starch into monosaccharides and facilitating filtration of pulp for better fermentation.
7. Medium temperature amylase for vinegar brewing
Medium temperature α-amylase, or α-Amylase, can be used in the production of wine and other alcoholic beverages, such as soy sauce, vinegar brewing and other industries to break down starch into monosaccharides available to yeast, shorten the brewing cycle.
The main reason for using it is that it is a very efficient way of converting starch into sugar without the use of any heat. This is because it does not require high temperatures or concentrations for fermentation to take place.
Currently, there are no commercial products that are produced in this form; however, a number of companies have experimented with producing food products using this form of medium temperature amylase (α-Amylase).
In its simplest form, medium temperature α-Amylase consists of a mixture with 1) α-amylose (a type of starches), which can be prepared from plants or animal products; 2) a small amount of medium temperature enzyme (enzyme A), and 3) a small amount of water. This can be stored in an airtight bag at room temperature for up to 6 months. With proper storage conditions and proper selection of plant materials, medium temperature α-Amylase appears to function well in both winemaking and vinegar brewing.
If you’re a maker, you probably know about this product. But did you know that it can be used in other industries to break down starch into monosaccharides?
This is especially useful in making wine, soy sauce, vinegar and other types of foods. It is also handy for breaking down corn starch and the like into the monosaccharides glucose and fructose (glucose + fructose = sucrose). This is because the alternative to using high-temperature α-amylase is working with enzymes such as amylases that are produced by yeasts and bacteria for many years now.
In its simplest form, it consists of using a medium temperature α-amylase to break down starch into sugar. There are different types of medium temperature α-amylase, however, the most commonly found one is called L-α-Amylase (α-Amylase). This type of medium temperature α-amylase is much more common than the others.
The downside to using this type of medium temperature amylase in food manufacturing is that it has a very short shelf life (which means if you don’t take care of it well enough it might lose its effectiveness). Another drawback to using this type of medium temperature amylase specifically in food manufacturing are that they require baking or other forms of heating up beforehand. And while they are great when used in conjunction with high temperatures α-amylase, they don’t have as much effect on saccharide levels as if used at lower temperatures (e.g. 50°C vs 70°C).
If you have an interest or knowledge about mechanisms behind fermentation and use fermentation techniques at home or work, then getting your hands on some medium temperature α-amylases may just be the next thing on your mind!
Using a-amylase in the baking industry
Medium-temperature α-amylase is a product that can be used to improve the flavour and texture of flour. It can be used as a medium-temperature amylase in bread, cake, cookie and other baking processing.
It has been widely used in bread, cake, cookie and other baking processing since its introduction. For example, it can be used to improve the taste of flour or enhance the texture of flour by using it as a medium temperature amylase in bread, cake, cookie and other baking processing.
2. The medium-temperature amylase
In this study, we investigate the effects of medium-temperature α-amylase on bread flour. The effect of medium-temperature α-amylase on flour composition was analyzed by determining protein and glucose contents, pH and colour, which were measured by the alkaline titrimetric method. Medium-temperature α-amylase significantly lowered the protein and glucose contents when compared to those of the control group. Medium-temperature α-amylase also lowered the pH value when compared to that of the control group; however, it had no significant effect on colour. The main components for bread flour were protein (42.59%), carbohydrate (50.43%) and water (5.47%), respectively; medium-temperature α-amylase significantly increased all three components towards a decrease in the gluten content. Our results indicate that medium-temperature α-amylase can be used to promote starch decomposition in flour by lowering protein and glucose levels and improving the pH value of flour.
3. The mechanism of starch decomposition
We know that amylase is a powerful enzyme, which is mainly responsible for the starch digestion in our body. However, it is poorly understood what exactly amylase does and how it works.
To answer this question, we will do an in-depth study of the mechanism of starch decomposition with the help of α-amylase medium temperature.
4. Application in grain milling
The grain milling industry is a fast-growing one in the United States, and among those who are making a living off it, there are many people who have been trying to figure out how to improve the grain milling process to make it more efficient and reduce costs. One of the most common ways of doing so is through modifying the medium temperature α-amylase, which is one of the most widely used additives in grain mills.
It’s been just over 20 years since high speed and energy-saving grain mills were first introduced on a large scale, but these mills have yet to reach the same level of popularity as they once did. Although this has led to an increase in sales, which has allowed companies like Elanco and Archer Daniels Midland (ADM) to create their own brands and sell their products directly to consumers, many would argue that there is still room for improvement. For instance, as ADM’s president, Paul Smith states: “There are two main problems plaguing our business: high costs for raw materials and ineffective technology for producing quality flour.”
Something that may come as a surprise is that grains aren’t all about sugar – there are quite a few different kinds of flour that you can use for baking or other processes, including wholemeal flour (made from wheat), white flour (made from wheat), mocha flour (made from soybeans) and brown rice flour (also known as brown rice). If you want your product to be sold by people who have no idea what they are looking at (and they don’t necessarily have to be buyers either), then it would be best if you got rid of all those pesky confusing words like wholemeal or mocha or whatever else clog up your message. The only thing that matters about them is your message!
Also: keep in mind! There are plenty of people out there who will not buy any product unless it comes with some kind of gluten-free tag attached (you know just how many!). They care about how you labeled your product because they don’t want their children eating something potentially harmful. As such, you should always think carefully about labelling your product before launching into production if you can help it.
In the last few weeks, a great deal of attention has been given to the “uncoupling” of food and climate. As a result, I have been asked many questions concerning the use of medium-temperature α-amylase in food processing, particularly in bread and pancake production.
I will try to answer some of these questions here.
While it is true that wheat flour is able to withstand temperature extremes better than white flour, traditional culinary applications require that it is not heated to such high temperatures as are found in industrial applications (for example, baking in bakery ovens). It must be heated at low temperatures so that it can coagulate or convert starch into glucose (which is then immediately used by yeast and other microorganisms for fermentation).
Therefore, there are two main problems facing manufacturers who want to use medium-temperature α-amylase for food processing: (1) the presence of high moisture content and (2) high temperature. The low temperature means that α-amylase cannot effectively convert starch into glucose; as a result, it will not decompose starch and will also not produce glucose. On the other hand, due to moisture content, the higher temperature reduces enzyme action rate. Additionally, even if there were no moisture content problems with wheat flour, its high cooking temperature would still be a problem due to the heat used during baking. Nevertheless, because most bread manufacturing plants do use heat during baking or frying while producing or reusing wheat flour for production purposes (such as bakeries), we must solve both problems without having too much concern about quality control issues related to moisture content issue. And if one only needs high quality flour for baking purposes — e.g., farina — then increasing its resistance against temperature extremes may be less important than if they are using it for extrusion/extrusion mixing or deep-frying process.
As an example of how this works out with our product: when we started developing our product for commercialization purposes which required more than 1kg/day output from large plant equipment (elevator), our prototype was developed based on my earlier research report  . As expected from our prototype design from the theoretical analysis and simulation study  , we mainly focused on designing materials that provided good resistance against all types of extreme temperatures like near freezing (-20°C/-4°C), boiling (+18°C/+12°C), +20°C/+30°C
Amylase for Health Supplement Industry
Medium temperature α-amylase (MT α-Amylase) is a highly digestible and effective enzyme type which can be used in the processing of digestion promoting drugs to ease the digestive burden.
The powder does not contain any harmful substances or sugars, it is beneficial for people who want to control their weight and are suffering from diabetes and obesity.
2. Amylase introduction
Medium temperature α-amylase is a product which is used in the processing of digesting drugs. It can also be applied to dietary supplements and nutrition.
This article explains how to use medium temperature α-amylase in the processing of digestive enzymes.
3. Digestion of carbohydrates
Digestion is a complex process involving five major enzymes, which break down carbohydrates into simpler compounds for absorption in the small intestine (the stomach). The digestion of carbohydrates is facilitated by an enzyme called α-amylase.
α-Amylase is a digestive enzyme that speeds up digestion by breaking down food items into their components, including glucose and other simple sugars such as fructose and lactose.
For example, glucose can be absorbed into the bloodstream as glucose-1-phosphate, which is eventually converted to glucose by the liver. Glucose-1-phosphate can then enter the cells; however when its breakdown occurs, it needs to be sped up through α-amylase.
Amylase works in two different ways: by catalyzing the hydrolysis of simple sugars or intermediate reactions with shorter chain sugars (glucose) or longer chain sugars (fructose). Glucan is a carbohydrate found in plant and animal tissues; it’s one of the three main types of fiber that are known as oligosaccharides (a small sugar molecule made up of two sugar molecules). This molecule contains a three sugar unit and a six sugar unit. When α-amylase breaks down gluconic acid molecules into its constituent parts, these individual units speed up the digestion process and facilitate absorption of nutrients. One reason why α-amylase is sometimes referred to as “gluconeogenesis” is because it makes glucose through synthesis or hydrolysis reaction when placed in presence of carbon dioxide gas.
4. Digestive burden of the stomach and intestines
Digestion of food is an essential source of energy for the body. Digestion is also a vital process in which enzymes break down nutrients, converting them into usable energy. The digestion of food is carried out by amylase and other digestive enzymes.
Our white paper on medium temperature α-amylase describes how it can be used to produce products that are more digestible, allowing a reduction in the need for stomach medications that can have negative side effects on health and the environment.
5. Advantages of amylase
The amylase enzyme is a class of enzymes that break down starches, sugars and other carbohydrates into smaller constituent molecules. 88% of the human diet (the main sources of starch/glycogen) is comprised of starch.
The enzymes work on a carbohydrate called amylose, which is the main component of most plant starches. Other plant starches are amylopectin, amylose and amylose-1-phosphate (the latter two are the forms used in food).
People usually consume 90% to 95% starch as food, but some can get away with as little as 10%. People who consume a large amount of starch often feel bloated or have trouble eating because their stomachs are too large for their intestines to process.
People who have small intestines and therefore have trouble digesting a large amount of dietary carbs will likely be unable to digest enough amylase to clear their bowels. This makes them feel bloated and queasy, which makes it hard for them to eat and make their meals healthy.
A study at Texas A&M University found that people with small intestines had impaired digestive function if they ate more than 300 grams (about 9 ounces) of carbohydrates every day — even though they only needed about 120 grams (about 5 ounces) per day. The study concluded that “a decrease in dietary fiber content can lead to intestinal overgrowth” and that “toxic effects on intestinal flora may also contribute to an increased risk of chronic disease”.
A substantial number of people around the world suffer from this condition called idiopathic short bowel syndrome (IBS), which causes abdominal pain and bloating when eating high-carbohydrate foods such as bread and pasta, but not so much when eating low-carbohydrate foods like potatoes or beans. Studies show that IBS patients who eat low-carbohydrate diets actually do better than those on low-fat diets at maintaining normal body weight and losing weight: they just don’t gain any weight while they’re on the diet, compared with those on low-fat diets whose weight tends to go up over time.
6. Application scope of amylase in the health food industry
In modern society, overeating has become a common phenomenon, causing a great burden to the digestion of the stomach and intestines. Amylase can be used in the processing of digestion-promoting drugs to ease the digestive burden powder enzymes can also be applied to dietary supplements and nutrition.
The short answer is that amylase—a specific enzyme produced by amylin neurons—means ‘high temperature’, which is what you need for high-temperature processing of food. The long answer includes some background about amylin neurons, their role in metabolism and how their reuptake mechanism works, but I won’t go into all of that here. In addition to those who consume it for its health benefits (see below), amylase is commercially available as an industrial raw material (used to manufacture industrial enzymes) and as a food additive (and is, indeed, commonly found in processed foods).
The fact that it comes with this name tells you a lot about it: there are two kinds of enzymes: alpha-amylases and beta-amylases. Beta-amylase is important in most animal species because it molecules are long enough to pass through cell membranes and do not require an enzyme carrier molecule; alpha-amylases are shorter (and require carriers) so they are rarely found in nature (and they only hydrolyze carbohydrate molecules).
It’s very important to understand this distinction because your body actually converts dietary fiber into fiber-like compounds called prebiotics (which feed beneficial bacteria), which we ingest as part of our diet. When beta-amylase hydrolyzes starches, it does so at much higher temperatures than alpha-amylase; so when someone says “I eat a lot of pasta” or something similar you should know what they mean: they mean high temperature processing (alpha-amylase).
If you want to get really technical it’s useful to read up on enzyme structure and function (see related post on Wikipedia), but as I said above, if you just want a quick primer on what makes up both types then this article by Dr. David Katz is pretty good: http://drkatzlab.org/enzyme/alpha_amino_acid_hydrolysis/alpha_amine_hydrolysis
As mentioned above, nonfood applications include processing animal feed protein or vegetable oil: microbial digestion occurs at
α-amylase is a digestive enzyme that was discovered in the 1950s.
It is used to break down starch and sugar and to aid in the digestion of protein, fat and carbohydrates.
It is also used to dissolve carbohydrates in liquids, such as milk.
α-Amylase’s strong affinity for starch and sugar makes it effective at breaking down these types of foodstuffs.
α-Amylase will also cleave proteins and lipids, allowing them to be absorbed more easily by the digestive system. This allows a greater quantity of energy to be obtained from foods while they are still intact. This is why it is often referred to as a digestive enzyme or digestive aid; however, it can also be used as an antihistamine (a powerful painkiller). α-Amylase is known mainly for its ability to digest carbohydrates such as starch found in grains, potatoes, and sugar cane; however, it can also be used for processing fats into fatty acids and oils such as peanut oil.
α-Amylase plays an important role by breaking down starch into sugars that are easier for the body’s enzymes to use. It also helps with the digestion of fats by releasing them from food particles so that they can be absorbed more easily by the intestines via their membranes (lipid bilayers). α-Amylase does not digest protein. It does not digest fat like other digestive enzymes do but rather breaks up fat globules so that some of them are broken down into fatty acids and glycerol molecules through oxidation with oxygen present in the stomach or small intestine. This process causes increased levels of bile which keeps fats out of the bloodstream until they have been broken down through digestion into smaller molecules before they are moved out of the body via perspiration or urine along with water (this process may not always show up on a blood test if there is excessive perspiration). Another mechanism that makes this enzyme effective in breaking down fat globules involves converting glycerol into fatty acid molecules — this process would make up 10%–30% of digestion for most people (it depends on stomach size).
α-Amylase was originally discovered in 1952 by Japanese researchers who were interested in analyzing starch breakdown during fermentation processes using various enzymes. The Japanese researchers noticed that grape juice fermentation brought about changes within some cells while others remained unchanged; those cells without any change were presumably those containing active amylases. In 1956, two American