03.16.2022文章

Specialty Enzymes for improving starch products: Glycosyltransfrase

Glyco Transferase “Amano” (GLT): Revolutionary Enzyme Solutions for Carbohydrate-Based Food Products

Introduction

Carbohydrates are an essential part of the human diet and thus an important raw material for the food industry. Amano Enzyme, a leading speciality enzymes company with a strong focus in applications for enzymes in the food industry, has developed glycosyltransferase – Glyco Transferase “Amano” (GLT) – to help brands improve their carbohydrate-based products.

Custom Enzyme Production to Add Value to Starch

GLT can be used both to enhance some properties of starch, and to improve the texture and stability of processed foods containing starch. GLT can increase the added value of starch through the trisaccharide transfer reaction (Figure 1). Unlike other enzymes widely used in starch modification (such as β-amylase), GLT will not reduce the molecular weight and damage the favourable properties of starch. GLT is also easier to incorporate into your production process due to its heat stability.

GLT trisaccharide transfer reaction diagram

Figure 1: GLT trisaccharide transfer reaction mechanism

Enzymes to Improve Food Product Texture: Keeping Cooked Rice Soft and Fluffy

Thanks to their ease of use, processed foods and ready-to-eat meals have become an important part of our lifestyle. Packed cooked rice is popular for its convenience and nutritional benefits. However, packed cooked rice is also susceptible to starch retrogradation during storage and transportation, which results in reduced texture and taste. Starch retrogradation is mainly caused by reassociation of amylose molecules and loss of water in gelatinised starch.

Our GLT speciality enzymes can prevent the starch retrogradation by increasing the degree of branching of starch molecules. This helps keep the rice fluffy, tasty and fresh.

Enzymes Improve Food Quality: Mochi (Soft Glutinous Rice Cakes)

Mochi (Japanese rice cakes) is becoming increasingly popular, owing largely to its unique chewy texture. Unfortunately starch retrogradation can affect mochi as well – resulting in your products becoming less chewy and even hard or cracked. β-amylase enzymes can help mitigate this issue – however β-amylase is not heat resistant. Therefore the enzyme is usually added after the cake is cooked and cooled, which makes it quite difficult to control the quality of the final product.

Amano’s custom GLT enzyme application is more thermally stable and can therefore be added during mixing before steaming – which is a far more convenient and effective point in the production process. The use of the GLT speciality enzyme allows for seamless addition to your current manufacturing process and makes the quality of your rice cakes more uniform and stable.

Key Takeaway: GLT’s thermal stability allows for convenient addition during mixing before steaming, providing better quality control and more uniform rice cake texture compared to traditional β-amylase enzymes.

Preparation of Low Dextrose Equivalent (DE) Value Liquid Dextrin

Maltodextrin is an important food ingredient with a wide range of applications including adding volume, thickening liquid, reducing sweetness and adding a shiny and crisp coating. With a lower molecular weight and shorter chain length, maltodextrin has increased water solubility and can form clear solutions. However, the low DE value dextrin solution is still vulnerable to retrogradation and may generate turbidity or precipitation after a period of time which creates challenges in food and beverage applications.

Amano’s custom GLT enzyme can prevent this retrogradation by increasing the degree of branching of dextrin with low DE value, thereby ensuring the stability of the solution.

Production of Highly Branched Dextrin

GLT can form α-1,3 bonds in dextrin through the trisaccharide transfer reaction to increase the degree of branching of dextrin. Highly branched dextrin is digested more slowly and may lead to a slower, more steady release of glucose into the blood stream.

Highly branched dextrin structure created by GLT enzyme

GLT: A Game Changer from the Leading Speciality Enzymes Company

Amano’s new glycosyltransferase GLT is a custom enzyme developed by the leaders in enzyme production, with extensive applications in starch foods and starch processed products. Our high quality enzymes improve existing food and nutritional products and our team of experts can help brands develop new ideas for innovative food products that uphold the highest quality standards.