Properties and Application of a Thermostable Maltogenic Amylase Produced by a Strain ofBacillus Modified by Recombinant-DNA Techniques
Autor: | H. Outtrup, B. E. Norman |
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Rok vydání: | 1984 |
Předmět: | |
Zdroj: | Starch - Stärke. 36:405-411 |
ISSN: | 1521-379X 0038-9056 |
DOI: | 10.1002/star.19840361202 |
Popis: | During a screening programme for amylase producing microorganisms a strain of Bacillus was isolated which produced a maltogenic amylase which had possible industrial potential. Unlike the microbial β-amylases from B. cereus, B. megaterium, B. polymyxa and B. circulans this enzyme was characterized by being stable at 60–70°C at pH 4.5.-5.5. Unfortunately the microorganism proved to be difficult to cultivate. Using recombinant-DNA techniques it was possible to transfer the gene, which coded for the enzyme, to a host organism which was easier to cultivate, thus making industrial production a viable proposition. The enzyme is suitable for producing high maltose syrups from liquefied starch. When used together with an amylopectin debranching enzyme such as pullulanase, more than 75% maltose can be obtained at 30% D. S. |
Databáze: | OpenAIRE |
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