Food Science and Biotechnology

, Volume 27, Issue 2, pp 299–312 | Cite as

Properties and applications of starch modifying enzymes for use in the baking industry

  • Sung Hoon Park
  • Yerim Na
  • Jungwoo Kim
  • Shin Dal Kang
  • Kwan-Hwa Park
Article
  • 90 Downloads

Abstract

Enzyme technology has many potential applications in the baking industry because carbohydrate-active enzymes specifically react with carbohydrate components, such as starch, in complex food systems. Amylolytic enzymes are added to starch-based foods, such as baking products, to retain moisture more efficiently and to increase softness, freshness, and shelf life. The major reactions used to modify the structure of food starch include: (1) hydrolysis of α-1, 4 or α-1, 6 glycosidic linkages, (2) disproportionation by the transfer of glucan moieties, and (3) branching by formation of α-1, 6 glycosidic linkage. The catalytic reaction of a single enzyme or a mixture of more than two enzymes has been applied, generating novel starches, with chemical changes in the starch structure, in which the changes of molecular mass, branch chain length distribution, and the ratio of amylose to amylopectin may occur. These developments of enzyme technology highlight the potential to create various structured-starches for the food and baking industry.

Keywords

Amylolytic enzymes Starch modification Baking industry Disproportionation enzyme Anti-staling agent Glycosyl hydrolase Glycosyl transferase 

Notes

Acknowledgements

Authors thank Dr. Eui-Jeon Woo, Korea Institute of Bioscience and Biotechnology for the 3-D structure model of amylases.

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Copyright information

© The Korean Society of Food Science and Technology and Springer Science+Business Media B.V., part of Springer Nature 2017

Authors and Affiliations

  • Sung Hoon Park
    • 1
  • Yerim Na
    • 1
  • Jungwoo Kim
    • 1
  • Shin Dal Kang
    • 1
  • Kwan-Hwa Park
    • 2
  1. 1.Research Institute of Food and BiotechnologySPC GroupSeoulKorea
  2. 2.Center for Food and Bioconvergence and Department of Food Science and Biotechnology, College of Agriculture and Life SciencesSeoul National UniversitySeoulKorea

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