Inactivation of protease activity in an enzyme mixture, purification and concentration of the remaining alpha-amylase and bakery products using said purified alpha-amylase.

摘要

method to inactivate the proteolytic enzyme(s) contained in commercial heat stable bacterial alpha-amylase under conditions which retain full alpha-amylase activity. Use of thus purified alpha-amylase enzyme plus surfactants that are approved for use in bread to inhibit firming and improve the keeping quality of bread and other bakery products.