Comparison of degradation abilities of α- and β-amylases on raw starch granules

Sarıkaya, Elif; Higasa, Takahiko; Adachi, Motoyasu; Mikami, Bunzo

doi:10.1016/s0032-9592(99)00133-8

Cited by 161 publications

(114 citation statements)

References 19 publications

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“…Therefore, there has been a need for more thermophilic and thermostable α-amylases (Sindhu et al, 1997). The most widely used thermostable enzymes in the starch industry are the amylases (Poonam and Dalel, 1995;Crab and Mitchinson, 1997;Sarikaya et al, 2000). An extremely thermostable α-amylase is produced by B. licheniformis (Morgan and Priest, 1981).…”

Section: Introductionmentioning

confidence: 99%

Isolation and Identification of a Bacterial Strain Producing Thermostable α- Amylase

2011

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Section: Introductionmentioning

confidence: 99%

Isolation and Identification of a Bacterial Strain Producing Thermostable α- Amylase

2011

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“…amylase and amylogluosidase, produced by fungi can attack native starch granules thereby leading to pores which penetrate into the inner portions of the granules (Takaya et al, 1978). They can also act directly on raw starch granules below the gelatinization temperature of starch (Sarikaya et al, 2000). The zone of starch degradation and saccharification ratios shown by the fungal strains are given in Table 2.…”

Section: Starch Hydrolysis Activitymentioning

confidence: 99%

Amylolytic fungi in starter cakes for rice beer production

Das

Miyaji

Deka

2017

J. Gen. Appl. Microbiol.

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“…However, commercial enzyme preparations commonly used in the starch-processing industry such as Thermamyl (Novozymes, Denmark), an outstandingly heat-stable α-amylase produced by genetically modified Bacillus strains, or BAN 480L (Novozymes, Denmark), a bacterial α-amylase produced by selected strains of Bacillius amyloliquefaciens, are effective only towards gelatinized starch (Sarikaya et al 2000;Uhling, 1998). These enzymes were designed for applications in processes carried out at elevated temperatures in order to improve the reaction kinetics.…”

Section: Introductionmentioning

confidence: 99%

“…The efficiency of enzymatic hydrolysis of granular starch depends on its origin, because different starches vary considerably in terms of their supramolecular structure (Oates, 1997;Dona et al, 2010). A comparison of the four cheapest commercial native starches in terms of their susceptibility to amylolysis allows us to set them in the following diminishing order: corn $ wheat > cassava > potato (Sarikaya et al, 2000;Piyachomkwan et al, 2007).…”

Section: Introductionmentioning

confidence: 99%

RESEARCH PAPER Structural changes of corn starch during fuel ethanol production from corn flour

Szymanowska¹,

Lewandowicz²,

Błaszczak³

et al. 2012

bta

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The key factor in production of fuel ethanol by simultaneous saccharification and fermentation is the efficient conversion of granular starch into ethanol. Most difficult stage in the process is the enzymatic hydrolysis of starch granules. Their supramolecular structure as well as crystallinity and presence of complexing agents are key factors for the hydrolysis process. The aim of the study was to examine structural changes in starch granules during the simultaneous processes of saccharification and fermentation of corn flour in the long-term repeated Simultaneous Saccharification and Fermentation (SSF) process with complete recycling of the stillage liquid fraction. The SSF experiments were performed using corn flour as a raw material, the STARGEN 001 preparation as a hydrolytic enzyme, and Red Star Ethanol Red (Saccharomyces cerevisiae ) fermentation yeasts. Residual starch structure after the 4 th , and the 7 th operation cycle was examined using scanning electron microscopy, X-ray diffractometry, IR spectroscopy as well as gel permeation chromatography. In spite of accumulating glycerol, organic acids and inorganic ions in the fermentation broth, the repeated batch SSF process, with stillage recycling into the fermentation phase conducted on corn flour with the use of the STARGEN 001 enzyme preparation, was found to run efficiently. The amount of unhydrolyzed residual starch was independent of the number of operation cycles. Hydrolysis of starch resulted in the formation of porous granules and a small amount of undigested granules and pyramid-shaped residuals. Crystalline and amorphous regions were evenly digested. The molecular mass distribution of residual starch after the SSF process significantly differed from that of native starch both in the region corresponding to amylopectin and to amylose, while the most distinctive changes with respect to the amylopectin/amylose ratio, i.e. in the 4th cycle the amylopectin content decreased by up to 19%.

show abstract

Comparison of degradation abilities of α- and β-amylases on raw starch granules

Cited by 161 publications

References 19 publications

Isolation and Identification of a Bacterial Strain Producing Thermostable α- Amylase

Isolation and Identification of a Bacterial Strain Producing Thermostable α- Amylase

Amylolytic fungi in starter cakes for rice beer production

RESEARCH PAPER Structural changes of corn starch during fuel ethanol production from corn flour

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