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Maltose production from starch catalyzed by recombinant AmyBa

XD Xuguo Duan
QZ Qiuyu Zhu
XZ Xinyi Zhang
ZS Zhenyan Shen
YH Yue Huang
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The application effect of the recombinant AmyBa was analyzed as follows. First, 10% (m/v) cornstarch suspended in 50 mM MES (pH 6.5)) was gelatinized at 95 °C with stirring for 30 min, followed by the addition of thermostable α-amylase (capable of processing 10 U/g starch; Novozymes) and incubation at 95 °C for 30 min to liquefy the starch slurry. The pH was then adjusted to 4.0, and the temperature increased to 100 °C to inactivate the enzyme, followed by cooling to 50 °C and pH adjustment to 6.0. β-amylase (15 U/g starch) and pullulanase (1 U/g starch) were then used for one-step saccharification with incubation in a shaking water bath (200 rpm) at 50 °C for 6 h. Samples were then removed and pretreated at 100 °C for 10 min to inactivate the enzymes.

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