Production and Characteristics of Raw-Potato-Starch-Digesting α-Amylase from Bacillus subtilis 65

Abstract

A newly isolated bacterium, identified as Bacillus subtilis 65, was found to produce raw-starch-digesting ot-amylase. The electrophoretically homogeneous preparation of enzyme (molecular weight, 68,000) digested and solubilized raw corn starch to glucose and maltose with small amounts of maltooligosaccharides ranging from maltotriose to maltoheptaose. This enzyme was different from other amylases and could digest raw potato starch almost as fast as it could corn starch, but it showed no adsorbability onto any kind of raw starch at any pH. The mixed preparation with Endomycopsis glucoamylase synergistically digested raw potato starch to glucose at 30°C. The raw-potato-starch-digesting o-amylase showed strong digestibility to small substrates, which hydrolyzed maltotriose to maltose and glucose, and hydrolyzed p-nitrophenyl maltoside to p-nitrophenol and maltose, which is different from the capability of bacterial liquefying cL-amylase.

A Novel Raw Starch Hydrolyzing Thermostable α-Amylase Produced by Newly Isolated Bacillus mojavensis SO-10: Purification, Characterization and Usage in Starch Industries

“…After 4 h of incubation, the purified α-amylase hydrolyzed the raw wheat and corn grains in the ratio of 36.7% and 39.2% respectively. Parallel results were reported by Božić et al 40 and Hayashida et al 41 . Considering the literature, this is the first study to hydrolyze the raw starch by α-amylase obtained from B. mojavensis SO-B11.…”

Thermostable -Amylase and Glucoamylase from Thermomyces lanuginosus F1

“…From the overall sugar pattern it was also evident that the raw starches were attacked in a random fashion by the α-amylase. The ability to produce raw starch-hydrolyzing enzymes has been reported only in some microorganisms so far [18,24,25]. From the view of energy utilization and process simplicity, industrial conversion of starch with raw starch-saccharifying amylase is an economically superior alternative to the conventional process which uses pregelatinized starch as a substrate [26][27][28][29].…”

Immobilization of malto‐oligosaccharide forming α‐amylase from Bacillus subtilis KCC103: properties and application in starch hydrolysis

“…Therefore controlling starch hydrolysis to produce oligosaccharides of desired degrees of polymerization (DP) is important. The product distribution varies with reaction conditions such as substrate concentration, nature of starch, enzyme dose and other physical parameters 5–8. The major factor affecting the economics of the process is the separation of the enzyme and residual substrate from the reaction mixture and recycling of the α‐amylase.…”