Some of the properties of a novel, microbial, amylopectin debranching enzyme are described. The enzyme belongs to the class of debranching enzymes known as pullulanases (EC 3.2.1.41) and is characterized by being stable at higher temperatures and lower pH's than previously described enzymes of this type. The novel debranching enzyme can be used together with Aspergillus niger glucoamylase to improve the efficiency of starch conversion to glucose or together with cereal ß-amylases to increase the maltose level in high maltose syrups. Examples of these applications are given. It is expected that the enzyme will gain widespread acceptance in the glucose syrup industry.

Abstract

Ein neuartiges entzweigendes Enzym für die Anwendung in der Glucosesirup-Industrie.

Einige Eigenschaften eines neuen, mikrobiellen, Amylopektin entzweigenden Enzyms werden beschrieben. Das Enzym gehört zur Klasse von entzweigenden Enzymen, die als Pullulanasen (EC 3.2.1.41) bekannt sind. Es ist dadurch gekennzeichnet, daß es bei höheren Temperaturen und niedrigeren pH-Werten als die früher beschriebenen Enzyme dieses Typs stabil ist. Das neuartige, entzweigende Enzym kann zusammen mit Glucoamylase aus Aspergillus niger verwendet werden, um die Effektivität der Stärkeumwandlung in Glucose zu verbessern oder gemeinsam mit Getreide-β-Amylasen, um den Maltosegehalt in maltosereichen Sirupen zu erhöhen. Dazu werden Anwendungsbeispiele gegeben. Es ist zu erwarten, daß das Enzym in der Glucosesirup-Industrie eine ausgedehnte Anwendung finden wird.

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Volume34, Issue10

1982

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A Novel Debranching Enzyme for Application in the Glucose Syrup Industry^†

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A Novel Debranching Enzyme for Application in the Glucose Syrup Industry^†