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Optimization of the reaction conditions for maltose production

XD Xuguo Duan
QZ Qiuyu Zhu
XZ Xinyi Zhang
ZS Zhenyan Shen
YH Yue Huang
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To further characterize the saccharification performance of AmyBa, we optimized the enzyme dosage, starch concentration, and maltogenic amylase dosage, respectively.

To investigate the effect of the β-amylase dosage on maltose production, different amounts of recombinant enzyme (5, 10, 15, 30, 50 100, 200, and 300 U/g starch) were used during the one-step saccharification process under conditions described in Sec. 2.9).

The effects of starch concentration were investigated using different cornstarch solutions (5, 10, 15, 20, 25 and 30% cornstarch) at β-amylase and pullulanase concentrations of 100.0 U/g and 1.0 U/g starch, respectively, and at 50 °C. After 6 h of saccharification, samples were analyzed.

To further improve the maltose yield, we employed two-step saccharification and optimized the maltogenic amylase dosage. After one-step saccharification, different amounts (5, 10, 15, 25, and 30 U/g starch) of maltogenic amylase was added to further hydrolyze the malt-oligosaccharide (two-step saccharification), and the reaction was allowed to proceed for an additional 12 h at 60 °C. Reaction products were sampled and analyzed using high-performance liquid chromatography (HPLC).

Copyright and License information: The Author(s) ©2021
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