Fungal amylase
[CAS# 9013-01-8]

Identification

• Classification: Food additive >> Enzyme
• Name: Fungal amylase
• Synonyms: Mylase
• CAS Registry Number: 9013-01-8
• EC Number: 232-742-8

Safety Data

Hazard Classification

Hazard	Class	Category Code	Hazard Statement
Respiratory sensitization	Resp. Sens.	1	H334

Discovory and Applicatios

Fungal amylase is an enzyme produced by certain fungi that catalyzes the hydrolysis of starch into simpler sugars such as maltose and glucose. The discovery of fungal amylase dates back to the early 20th century, when researchers began exploring the enzymatic activities of various fungi for industrial applications. This enzyme has since become an essential tool in numerous industries, including food production, brewing, textiles, and pharmaceuticals, due to its ability to break down complex carbohydrates efficiently.

Fungal amylase is predominantly obtained from species of Aspergillus, particularly Aspergillus oryzae, which is known for its prolific enzyme production. In the early 1900s, scientists identified Aspergillus strains as significant sources of amylase and other enzymes, leading to the industrialization of enzyme production through fermentation processes. The development of large-scale fermentation methods in the mid-20th century allowed for the commercial production of fungal amylase, revolutionizing industries that rely on starch conversion processes.

One of the most significant applications of fungal amylase is in the food industry, where it is used in the production of bread, beer, and other baked goods. In bread making, fungal amylase helps break down starch in flour into fermentable sugars, which are consumed by yeast during fermentation. This process produces carbon dioxide, causing the dough to rise and giving the bread its characteristic texture and flavor. The use of fungal amylase improves dough handling properties and enhances the shelf life of baked products by delaying staling.

In the brewing industry, fungal amylase is crucial in the mashing process, where it helps convert the starches in grains such as barley into sugars that yeast can ferment into alcohol. By optimizing the breakdown of starches, fungal amylase enhances the efficiency of the brewing process, leading to higher alcohol yields and improved flavor profiles. It is also used in distillation processes for spirits, where the enzyme's ability to hydrolyze starches is equally valuable.

Fungal amylase is also applied in the production of syrups and sweeteners. Corn syrup, for example, is produced by breaking down corn starch using amylase enzymes into glucose, which is then further processed into high-fructose corn syrup (HFCS). Fungal amylase plays a crucial role in this starch-to-sugar conversion process, providing a cost-effective and efficient means of producing sweeteners used in a wide range of processed foods and beverages.

In the textile industry, fungal amylase is used to remove starch-based sizing agents from fabrics after weaving. Sizing agents are applied to yarns during textile production to strengthen them and reduce breakage during weaving. Once the fabric is woven, these starches need to be removed to improve the fabric's softness and prepare it for dyeing. Fungal amylase is ideal for this process because it selectively degrades the starch without damaging the fibers, ensuring high-quality textile finishes.

In the pharmaceutical industry, fungal amylase is used in digestive enzyme supplements to aid individuals with starch digestion problems. These supplements are particularly useful for people with conditions such as pancreatic insufficiency, where the body cannot produce enough digestive enzymes. By assisting in the breakdown of dietary starches, fungal amylase helps improve nutrient absorption and digestive health.

Additionally, fungal amylase has environmental applications, particularly in the production of bioethanol, where it helps convert agricultural starches into fermentable sugars that can be distilled into ethanol. This biofuel production process is part of broader efforts to reduce reliance on fossil fuels and develop more sustainable energy sources. Fungal amylase’s ability to efficiently hydrolyze starch makes it a key player in the bioethanol industry.

In summary, the discovery of fungal amylase and its commercial production have had a significant impact on various industries. Its applications range from improving food quality and efficiency in brewing to facilitating textile manufacturing and pharmaceutical formulations. As research continues into fungal enzymes, fungal amylase will likely find even broader uses in industrial biotechnology and environmental sustainability efforts.