Stability of Bacterial alpha‐Amylase in the Starch Liquefaction Process

Abstract

The heating elements we use for the viscometer cup incorporate temperature sensors, so (unlike the gellation coil heaters) they can safely be left switched on even when the apparatus is not in use. We have both cup heaters set to 95 "C, which for our modified starches is the temperature that gives the most satisfactory results.

Kinetics of cassava starch hydrolysis with Termamyl® enzyme

“…Some studies have been conducted on Termamyl stability with respect to temperature, pH, dry substance, and salt content (Rosendal, et al, 1979). Gorinstein (1993) obtained extensive kinetic and thermodynamic data on this enzyme but at substrate contents lower than 10 g и dm −3 .…”

Industrial Enzyme Applications in Biorefineries for Starchy Materials

“…Reduced thermostability of α-amylase in prolonged liquefaction may result in poor starch digestion and therefore interfere with fi ltration of the resultant liquefact due to turbidity ( Rosendal et al 1979 ). To overcome this, researchers have identifi ed many factors that reduce the digestibility of grain protein and starches.…”

ABacillus acidocaldariusα-Amylase That is Highly Stable to Heat under Acidic Conditions

“…An Aspergillus niger glucoamylase purified in our laboratory,9) Bacillus subtilis. saccharifying type aamylase 10 ) (Seikagaku Kogyo Co., Ltd., Japan), and a commercial preparation of liquefying type a-amylase of B. lichenijormis 2 ) ("Termamyl"; Novo Industri A/S, Denmark) were used as controls for the evaluation of A-2 amylase.…”

“…After 24 hr of incubation of the reaction mixture, the amounts of G 1 , G 2 , G 3 , Figure 4 shows the relationship between the blue value (starch-iodine reaction) and the reducing value in the course of starch digestion (0.15% soluble starch). A Bacillus licheniformis a-amylase 2 ) and an Aspergillus niger glucoamylase 9 ) were used as controls. The shape of the curve indicated that the A-2 enzyme was an endotype amylase.…”