Amyloglucosidases

Amyloglucosidases, also known as glucoamylases, are a group of enzymes that hydrolyze the starch polysaccharide into its constituent glucose monomers. These enzymes are predominantly found in fungi, bacteria, and yeast. Industrially, amyloglucosidases are widely used in the production of high-fructose corn syrup (HFCS), as well as in the brewing and baking industries.

The mechanism of action involves the sequential cleavage of alpha-1,4 glycosidic bonds from the non-reducing end of the starch molecule. In the production of HFCS, amyloglucosidase is typically used in conjunction with alpha-amylase. Alpha-amylase breaks down the long starch chains into smaller oligosaccharides, and then amyloglucosidase further hydrolyzes these oligosaccharides into glucose. This process is crucial for creating sweeteners with varying levels of sweetness and solubility.

In brewing, amyloglucosidase can be added during the fermentation process to convert residual dextrins into fermentable sugars, thereby increasing alcohol yield and body of the final product. In baking, it can improve dough handling, crust color, and overall loaf volume by providing readily available sugars for yeast activity. The optimal activity of amyloglucosidases is dependent on factors such as pH, temperature, and substrate concentration, with different enzymes exhibiting varying optima.