{"id":9808,"date":"2024-06-20T13:14:01","date_gmt":"2024-06-20T05:14:01","guid":{"rendered":"https:\/\/theo.niranbio.com\/alpha-amylase\/"},"modified":"2024-08-19T13:32:00","modified_gmt":"2024-08-19T05:32:00","slug":"alpha-amylase","status":"publish","type":"product","link":"https:\/\/theo.niranbio.com\/fr\/alpha-amylase.html","title":{"rendered":"alpha-amylase"},"content":{"rendered":"

<\/span>Qu’est-ce que l’alpha-amylase ?<\/span><\/h2>\n

L’alpha-amylase est un additif alimentaire enzymatique, g\u00e9n\u00e9ralement sous forme de poudre grise ou de liquide. Sa principale propri\u00e9t\u00e9 chimique est qu’elle peut hydrolyser les liaisons \u03b1-1,4-glycosidiques dans les mol\u00e9cules d’amidon, d\u00e9composer l’amidon en segments de cha\u00eene plus courts, am\u00e9liorer la solubilit\u00e9 des aliments et r\u00e9duire la viscosit\u00e9. Elle est principalement utilis\u00e9e dans la transformation des aliments et la production de vin et peut am\u00e9liorer la texture et le go\u00fbt de produits tels que le pain et le vin. L’alpha-amylase de qualit\u00e9 alimentaire est s\u00fbre et fiable, r\u00e9pond aux normes de s\u00e9curit\u00e9 alimentaire et constitue un additif fonctionnel indispensable et important dans l’industrie alimentaire.<\/p>\n

    \n
  1. M\u00e9thode de fermentation microbienne : il s’agit de la m\u00e9thode de pr\u00e9paration la plus courante et la plus r\u00e9pandue. S\u00e9lectionnez des souches microbiennes appropri\u00e9es pour produire et s\u00e9cr\u00e9ter l’\u03b1-amylase tout au long du processus de fermentation. Pendant le processus de fermentation, il est n\u00e9cessaire de contr\u00f4ler la composition, le pH, la temp\u00e9rature et l’apport d’oxyg\u00e8ne du milieu de culture pour augmenter le rendement et l’activit\u00e9 de l’enzyme.<\/li>\n
  2. M\u00e9thode de l’enzyme immobilis\u00e9e : Dans la m\u00e9thode de l’enzyme immobilis\u00e9e, l’\u03b1-amylase est g\u00e9n\u00e9ralement fix\u00e9e sur un support, comme la fixation de l’enzyme sur une r\u00e9sine, un gel ou un autre mat\u00e9riau de support. Cette m\u00e9thode peut augmenter la stabilit\u00e9 et la r\u00e9utilisabilit\u00e9 de l’enzyme et convient \u00e0 la production \u00e0 l’\u00e9chelle industrielle.<\/li>\n
  3. Technologie du g\u00e9nie g\u00e9n\u00e9tique : Gr\u00e2ce \u00e0 la technologie du g\u00e9nie g\u00e9n\u00e9tique, le g\u00e8ne de l’\u03b1-amylase est introduit dans des micro-organismes efficaces, et la production et l’activit\u00e9 de l’enzyme sont augment\u00e9es en modifiant et en r\u00e9gulant l’expression g\u00e9nique de l’enzyme. Cette m\u00e9thode peut r\u00e9guler avec pr\u00e9cision les caract\u00e9ristiques de l\u2019enzyme et am\u00e9liorer l\u2019efficacit\u00e9 et l\u2019\u00e9conomie de la production.<\/li>\n
  4. Synth\u00e8se chimique : Bien que relativement rarement utilis\u00e9e, la synth\u00e8se chimique peut \u00e9galement \u00eatre utilis\u00e9e pour pr\u00e9parer certains types d’\u03b1-amylase. Cette m\u00e9thode est g\u00e9n\u00e9ralement r\u00e9alis\u00e9e en laboratoire et implique une synth\u00e8se organique et des conditions de r\u00e9action complexes.<\/li>\n<\/ol>\n

    <\/span>Dosage recommand\u00e9 :<\/b><\/strong><\/span><\/h2>\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
    Nom de l’aliment<\/strong><\/td>\nUtilisation maximale (g\/kg)<\/strong><\/td>\n<\/tr>\n
    Pain et p\u00e2te<\/td>\n0,5 – 2 g\/kg<\/td>\n<\/tr>\n
    Biscuits<\/td>\n0,5 – 1,5 g\/kg<\/td>\n<\/tr>\n
    M\u00e9langes pour boulangerie<\/td>\n0,5 – 2 g\/kg<\/td>\n<\/tr>\n
    P\u00e2te feuillet\u00e9e et p\u00e2te \u00e0 pain<\/td>\n1 – 3 g\/kg<\/td>\n<\/tr>\n
    Fromage et produits laitiers<\/td>\n0,1 – 0,3 g\/kg<\/td>\n<\/tr>\n
    Boissons alcoolis\u00e9es<\/td>\n0,01 – 0,1 g\/kg<\/td>\n<\/tr>\n
    Confitures et gel\u00e9es<\/td>\n0,1 – 0,5 g\/kg<\/td>\n<\/tr>\n
    Jus de fruits et de l\u00e9gumes<\/td>\n0,05 – 0,2 g\/kg<\/td>\n<\/tr>\n
    Confiserie et chocolat<\/td>\n0,2 – 1 g\/kg<\/td>\n<\/tr>\n
    Condiments et assaisonnements<\/td>\n0,1 – 0,5 g\/kg<\/td>\n<\/tr>\n
    Aliments en conserve<\/td>\n0,2 – 1 g\/kg<\/td>\n<\/tr>\n
    Produits \u00e0 base de viande et saucisses<\/td>\n0,1 – 0,5 g\/kg<\/td>\n<\/tr>\n
    Assaisonnements de salades et sauces<\/td>\n0,1 – 0,5 g\/kg<\/td>\n<\/tr>\n
    Produits \u00e0 base de prot\u00e9ines v\u00e9g\u00e9tales<\/td>\n0,2 – 1 g\/kg<\/td>\n<\/tr>\n
    G\u00e2teaux et desserts<\/td>\n0,5 – 2 g\/kg<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

    <\/span>L’\u03b1-amylase de qualit\u00e9 alimentaire a une large gamme d’utilisations<\/span><\/h2>\n
      \n
    1. Hydrolyse de l’amidon : l’\u03b1-amylase peut hydrolyser les mol\u00e9cules d’amidon et les d\u00e9composer en cha\u00eenes d’amidon plus courtes, en maltodextrine et en glucose, etc., augmentant ainsi la solubilit\u00e9 et l’absorbabilit\u00e9 des aliments.<\/li>\n
    2. Am\u00e9liorer les propri\u00e9t\u00e9s de la p\u00e2te et du pain : dans les aliments cuits au four tels que le pain et la p\u00e2te, l’\u03b1-amylase peut r\u00e9duire le caract\u00e8re collant de la p\u00e2te, am\u00e9liorer la ductilit\u00e9 et la douceur du gluten, et rendre le pain plus moelleux et meilleur.<\/li>\n
    3. Augmenter la saveur et le go\u00fbt des aliments : pendant la transformation des aliments, l’\u03b1-amylase aide \u00e0 lib\u00e9rer la douceur de l’amidon et \u00e0 am\u00e9liorer le go\u00fbt et la saveur des aliments.<\/li>\n
    4. Prolonger la dur\u00e9e de vie du produit : Dans certains aliments, l’\u03b1-amylase peut r\u00e9duire le degr\u00e9 de g\u00e9latinisation de l’amidon, r\u00e9duire le vieillissement et la d\u00e9t\u00e9rioration des aliments pendant le stockage, et ainsi prolonger la dur\u00e9e de conservation du produit.<\/li>\n
    5. Am\u00e9liorer l’efficacit\u00e9 de la transformation des aliments : l’\u03b1-amylase peut acc\u00e9l\u00e9rer la r\u00e9action de d\u00e9gradation de l’amidon pendant la transformation des aliments, am\u00e9liorer l’efficacit\u00e9 de la transformation et la vitesse de production.<\/li>\n<\/ol>\n

      <\/span>Question pos\u00e9e par l’utilisateur :<\/span><\/h2>\n

      Question : Quelle est la diff\u00e9rence ou le lien entre l’\u03b1-amylase et la \u03b2-amylase ?<\/p>\n

      R\u00e9ponse : L’\u03b1-amylase et la \u03b2-amylase sont deux types diff\u00e9rents d’hydrolases d’amidon. L’\u03b1-amylase agit principalement sur les liaisons \u03b1-1,4-glycosidiques \u00e0 l’int\u00e9rieur des mol\u00e9cules d’amidon, d\u00e9composant l’amidon en cha\u00eenes plus courtes et en glucose, et est largement utilis\u00e9e dans l’industrie alimentaire pour am\u00e9liorer la texture et le go\u00fbt des aliments. Fran\u00e7ais La \u03b2-amylase agit sp\u00e9cifiquement sur les liaisons \u03b1-1,4-glycosidiques aux extr\u00e9mit\u00e9s non r\u00e9ductrices des mol\u00e9cules d’amidon, les d\u00e9composant en maltose et une petite quantit\u00e9 de glucose, et est principalement utilis\u00e9e dans des processus industriels sp\u00e9cifiques tels que le brassage de la bi\u00e8re. Les deux diff\u00e8rent en structure, fonction et domaines d’application, mais agissent g\u00e9n\u00e9ralement ensemble sur les mol\u00e9cules d’amidon pour favoriser l’hydrolyse et l’utilisation de l’amidon.<\/p>\n

      Question : Quel est jusqu’\u00e0 pr\u00e9sent l’environnement du march\u00e9 int\u00e9rieur pour l’\u03b1-amylase de qualit\u00e9 alimentaire ?<\/p>\n

      R\u00e9ponse : Le march\u00e9 chinois de l’\u03b1-amylase de qualit\u00e9 alimentaire devrait maintenir une bonne tendance de d\u00e9veloppement, b\u00e9n\u00e9ficiant principalement de la tendance \u00e0 une alimentation saine et de l’expansion des applications industrielles. La demande continue de cro\u00eetre, tandis que la cha\u00eene d’approvisionnement est stable et les entreprises augmentent \u00e9galement leur capacit\u00e9 de production pour r\u00e9pondre \u00e0 la demande du march\u00e9. Les co\u00fbts des mati\u00e8res premi\u00e8res et la concurrence sur le march\u00e9 peuvent entra\u00eener des fluctuations de prix, bien que les tendances g\u00e9n\u00e9rales soient tr\u00e8s stables. \u00c0 mesure que les opportunit\u00e9s sur le march\u00e9 mondial augmentent, les entreprises nationales devraient d\u00e9velopper leurs activit\u00e9s par le biais des exportations, mais elles doivent \u00e9galement faire face \u00e0 la pression concurrentielle des marques internationales.<\/p>\n","protected":false},"excerpt":{"rendered":"

        \n
      • CAS : 9000-90-2<\/li>\n
      • Formule chimique: \/<\/li>\n
      • Certifications : KOSHER, ISO, HALAL, FSSC 22000, BRC, etc.<\/li>\n
      • Quantit\u00e9 minimum de commande : 1000 kg<\/li>\n
      • Dur\u00e9e de conservation : 2 ans<\/li>\n<\/ul>\n","protected":false},"featured_media":9809,"template":"","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","theme-transparent-header-meta":"default","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"set","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center 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