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AMYLASE [5 records]

Filter results by subject field Alphabetical list of terms

Filter results by subject field

Alphabetical list of terms

Record 1 2011-07-08

English

Subject field(s)
  • Food Additives
  • Biochemistry
DEF

The enzyme that catalyzes the random hydrolysis of alpha ... glycosidic bonds in starch.

CONT

Within recent years manufacturers have learned to take advantage of different commercially available enzyme preparations containing various proportions and combinations of [alpha]-amylase, [beta]-amylase ... to produce syrups of widely differing compositions ... to meet the demands of different food industries.

OBS

"alpha-amylase" is often written with the Greek letter "alpha".

French

Domaine(s)
  • Additifs alimentaires
  • Biochimie
DEF

Enzyme qui a la propriété de catalyser des polysaccharides tel l'amidon et autres substances.

OBS

On retrouve fréquemment «alpha-amylase» écrit avec la lettre grecque alpha.

Spanish

Campo(s) temático(s)
  • Aditivos alimentarios
  • Bioquímica
Save record 1

Record 2 2010-11-29

English

Subject field(s)
  • Grain Growing
  • Milling and Cereal Industries
  • Food Industries
CONT

Four main characteristics of wheat flour determine its suitability for bread-making. These are: protein quality and protein quantity; dough mixing characteristics; damaged starch level; amylase activity.

French

Domaine(s)
  • Culture des céréales
  • Minoterie et céréales
  • Industrie de l'alimentation
CONT

Quatre facteurs déterminent la valeur boulangère de la farine : la qualité et la quantité des protéines de la farine; les caractéristiques du pétrissage de la pâte; la proportion d'amidon endommagé; l'activité des amylases.

Spanish

Campo(s) temático(s)
  • Cultivo de cereales
  • Molinería y cereales
  • Industria alimentaria
CONT

Actividad diastásica o amilásica. La determinación de la actividad diastásica de la harina es un índice de la cantidad de amilasas presentes en la harina. Las amilasas actúan sobre los gránulos de almidón dañado (durante la fermentación de las esponjas) y sobre los gránulos de almidón gelatinizados (durante el horneo), brindando a la levadura suficiente cantidad del azúcar fermentable (maltosa).

Save record 2

Record 3 2010-08-16

English

Subject field(s)
  • Grain Growing
  • Milling and Cereal Industries
  • Food Industries
CONT

Alpha amylase is an enzyme that degrades starch and thereby decreases its capacity to hold water. Bread flour with high alpha amylase activity will not take up as much water in the production of bread dough and will yield sticky unmanageable doughs.

French

Domaine(s)
  • Culture des céréales
  • Minoterie et céréales
  • Industrie de l'alimentation
CONT

Dans les sachets, les micro-organismes adhérant aux particules d'orge présentent une activité alpha-amylase très élevée, qui s'exprime rapidement, tandis que cette activité est plus faible et s'exprime plus tardivement pour les micro-organismes adhérant aux particules de maïs.

Spanish

Campo(s) temático(s)
  • Cultivo de cereales
  • Molinería y cereales
  • Industria alimentaria
Save record 3

Record 4 2010-03-18

English

Subject field(s)
  • Food Additives
  • Biochemistry
DEF

An enzyme that catalyzes the hydrolysis of starch into smaller molecules.

CONT

In animals the highest concentration of amylase is in saliva and the pancreas glands. Swine have the highest amylase content among domestic animals ... Most commercial amylases are concentrated products but are not highly purified and often contain other enzymes ... Amylases are prepared from hog pancreas, but hog pancreas is a much better source of proteolytic and lipolytic enzymes.

French

Domaine(s)
  • Additifs alimentaires
  • Biochimie
DEF

Enzyme d'origine salivaire (ptyaline) ou pancréatique, catalysant la dégradation de l'amidon en maltose.

CONT

Les amylases sont nombreuses dans la nature : salive, suc pancréatique, orge germée, levure de bière, etc.

Spanish

Campo(s) temático(s)
  • Aditivos alimentarios
  • Bioquímica
DEF

Enzima localizada en la saliva y el jugo pancreático, que transforma el almidón en maltosa [...]

Save record 4

Record 5 2009-02-16

English

Subject field(s)
  • Distilling Industries (Food Ind.)
  • Brewing and Malting
CONT

Malt, a major raw material in distilled-liquor production, consists of grain, softened by steeping in water and being allowed to germinate; it can be produced from any cereal grain. ... Although many enzymes affect this process, the most important for distilled-liquor production are the amylases ....

French

Domaine(s)
  • Distillerie (Alimentation)
  • Brasserie et malterie
CONT

Vient ensuite le brassage : l'orge est mélangée à de l'eau à température variable qui permet à la diastase du malt de convertir l'amidon en sucre fermentable.

Spanish

Campo(s) temático(s)
  • Destilería (Ind. alimentaria)
  • Fabricación de cerveza y malta
Save record 5

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