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Korean Society for Biochemistry and Molecular Biology (생화학분자생물학회)
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New Action Pattern of a Maltose-forming α-Amylase from Streptomyces sp. and its Possible Application in Bakery

  • Ammar, Youssef Ben (Laboratory of Enzyme Chemistry, Graduate School of Science, Osaka City University) ;
  • Matsubara, Takayoshi (Laboratory of Enzyme Chemistry, Graduate School of Science, Osaka City University) ;
  • Ito, Kazuo (Laboratory of Enzyme Chemistry, Graduate School of Science, Osaka City University) ;
  • Iizuka, Masaru (Laboratory of Enzyme Chemistry, Graduate School of Science, Osaka City University) ;
  • Limpaseni, Tipaporn (Department of Biochemistry, Faculty of Science, Chulalongkorn University) ;
  • Pongsawasdi, Piamsook (Department of Biochemistry, Faculty of Science, Chulalongkorn University) ;
  • Minamiura, Noshi (Laboratory of Enzyme Chemistry, Graduate School of Science, Osaka City University)
  • Published : 2002.11.30
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Abstract

An $\alpha$-amylase (EC 3.2.1.1) was purified that catalyses the production of a high level of maltose from starch without the attendant production of glucose. The enzyme was produced extracellularly by thermophilic Streptomyces sp. that was isolated from Thailand's soil. Purification was achieved by alcohol precipiation, DEAE-Cellulose, and Gel filtration chromatographies. The purified enzyme exhibited maximum activity at pH 6-7 and $60^{\circ}C$. It had a relative molecular mass of 45 kDa, as determined by SDS-PAGE. The hydrolysis products from starch had $\alpha$-anomeric forms, as determined by $^1H$-NMR. This maltose-forming $\alpha$-amylase completely hydrolyzed the soluble starch to produce a high level of maltose, representing up to 90%. It hydrolyzed maltotetrose and maltotriose to primarily produce maltose (82% and 62%, repectively) without the attendant production of glucose. The high maltose level as a final end-product from starch and maltooligosaccharides, and the unique action pattern of this enzyme, indicate an unusual maltose-forming system. After the addition of the enzyme in the bread-baking process, the bread's volume increased and kept its softness longer than when the bread had no enzyme.

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References

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