Properties and Application of a Thermostable Maltogenic Amylase Produced by a Strain ofBacillus Modified by Recombinant-DNA Techniques

Autor: H. Outtrup, B. E. Norman
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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