Maltogenic Amylase from Thermomonospora viridis TF-35 Is Well Suited for the Production of Extremely High G2-syrup

概要

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Thermomonospora viridis TF-35 maltogenic amylase (TVA) and Taka-amylase A (TAA) converted about 66-68% of soluble starch into maltose (G2) as a main product. High G2 syrup containing 89% G2 (G2-89 syrup) was converted to extremely high G2 syrup containing 94.2% G2 in the presence of TVA. In the case of TAA, G2-89 syrup was converted to G2 syrup containing 86% G2. We compared the transfer action of TVA and TAA. It is suggested that the transglycosyl activity of TVA is higher than that of TAA in the decomposition of G3, and that although TAA degrades G2, TVA does not degrade G2-89 syrup at a high concentration. Because of the above differences in transfer action, the current industrial production of extremely high G2 syrup containing more than 94% G2 can be produced by a cooperative 2-step reaction with the enzyme after obtaining starch hydrolyzates containing about 89% G2 by the simultaneous actions of soybean β-amylase and Flavobacterium odoratum isoamylase from a high concentration of starch liquefite.
日本応用糖質科学会の論文