Enzymatic modification of wheat starch by a novel maltotetraose-forming amylase from Atopomonas hussainii to retard retrogradation and improve bread quality.

To retard starch retrogradation and improve bread quality, a novel maltotetraose-forming amylase (AhMFA) from Atopomonas hussainii was expressed in Komagataella phaffii. After high cell density fermentation, the enzyme activity reached a maximum level of 3032 U mL. AhMFA showed optimal activity at pH 6.