Special Enzyme Improver Produced in Iran for Bread Industry

“The application of strain engineering technology in the production of the maltogenic amylase enzyme, or the special enzyme for flour and bread, is the newest production line launched in our company,” Ali Marjovi, the managing director of the knowledge-based company which makes probiotic and enzyme products, told ANA.

Noting that the entire process of indigenization of strain engineering technology in the production of flour and bread enzymes has been completed by the Iranian experts, he said, “The strain engineering project in the production of flour and bread enzymes is a time-consuming and continuous process that started last year in our company.”

“These maltogenic amylase enzymes are mostly used in the flour and bread industry, but they are also used in a limited way in other food industries. Strains are used as an improver to increase the quality of flour,” Marjovi said.

Maltogenic amylase (MAA) (EC3. 2.1. 133), a member of the glycoside hydrolase family 13 that mainly produces α-maltose, is widely used to extend the shelf life of bread as it softens bread, improves its elasticity, and preserves its flavor without affecting dough processing.

Earlier, in July, the knowledge-based company had also achieved the formulation of enzymes for production of alcohol and starch and treatment of the wastewater remaining from oil extraction process.

 “The enzymes produced by our holding company have applications in food, textile, livestock and poultry and detergent industries. We also produce probiotics,” said Marjovi.

“We also succeeded in production of enzymes for meat products to connect pieces of meat, while enzymes for making sausages and salami have been presented,” he added.

He underlined the importance of production of enzyme for making starch and alcohol and treatment of oil extraction wastewater , and said, “Until now, starch and alcohol were produced through chemical methods but we succeeded in producing enzymes to this end.”

4155/v