Microbial Glucoamylases: Biochemical and Biotechnological Features

Saha, Badal C.; Zeikus, J. G.

doi:10.1002/star.19890410206

Cited by 81 publications

(61 citation statements)

References 150 publications

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“…The substrates used were 0.3% soluble starch, 0.3% maltose or a mixture of 0.3% soluble starch plus 0.1% maltose (16). The amount of glucose released was estimated by the peroxidase/ glucose oxidase assay (4).…”

Section: Enzyme Activity Measurementmentioning

confidence: 99%

Production of thermostable glucoamylase by newly isolated Aspergillus flavus A 1.1 and Thermomyces lanuginosus A 13.37

Gomes¹,

Souza²,

Grandi³

et al. 2005

Braz. J. Microbiol.

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Thirteen thermophilic fungal strains were isolated from agricultural soil, tubers and compost samples in tropical Brazil. Two strains were selected based on of their ability to produce considerable glucoamylase activity while growing in liquid medium at 45ºC with starch as the only carbon source. They were identified as Aspergillus flavus A1.1 and Thermomyces lanuginosus A 13.37 Tsiklinsky. The experiment to evaluate the effect of carbon source, temperature and initial pH of the medium on enzyme production was developed in a full factorial design (2x2x3). Enzyme productivity was influenced by the type of starch used as carbon source. Cassava starch showed to be a better substrate than corn starch for glucoamylase production by A. flavus but for T. lanuginosus the difference was not significant. Enzyme activities were determined using as substrates 0.3% soluble starch, 0.3% maltose or 0.3% of starch plus 0.1% maltose. The enzymes from A. flavus A1.1 hydrolyzed soluble starch preferentially but also exhibited a significant maltase activity. Moreover higher quantities of glucose were released when the substrate used was a mixture of starch and maltose, suggesting that this fungus produced two types of enzyme. In the case T. lanuginosus A 13.37, the substrate specificity test indicated that the enzyme released also hydrolyzed starch more efficiently than maltose, but there was no increase in the liberation of glucose when a mixture of starch and maltose was used as substrate, suggesting that only one type of enzyme was secreted. Glucoamylases produced from A. flavus A1.1 and T. lanuginous A.13-37 have high optimum temperature (65ºC and 70ºC) and good thermostability in the absence of substrate (maintaining 50% of activity for 5 and 8 hours, respectively, at 60ºC) and are stable over in a wide pH range. These new strains offer an attractive alternative source of enzymes for industrial starch processing.

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Section: Enzyme Activity Measurementmentioning

confidence: 99%

Production of thermostable glucoamylase by newly isolated Aspergillus flavus A 1.1 and Thermomyces lanuginosus A 13.37

Gomes¹,

Souza²,

Grandi³

et al. 2005

Braz. J. Microbiol.

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“…In recent years, there has been considerable attention paid to fungal glucoamylases, because of their industrial usefulness (Saha et al, 1989). The enzyme is used in conjunction with a-amylase and isomerase (glucose isomerase) in the conversion of cornstarch into high fructose sweeteners.…”

Section: Aspergillus Glucoamylase Starch Binding Domainmentioning

confidence: 99%

“…The enzymatic digestion of native starch is of considerable industrial importance (Saha et al,1989). Multiple forms of glucoamylases separated and purified from a number of sources were investigated for native starch digestion.…”

Section: Aspergillus Glucoamylase Starch Binding Domainmentioning

confidence: 99%

Deletion analysis of the starch-binding domain of Aspergillus glucoamylase

Chen

Coutinho

Nikolov

et al. 1995

Protein Eng Des Sel

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“…The principal industrial use of GA is in the production of glucose, which in turn serves as a feedstock for biological fermentations in the production of ethanol or in the production of high fructose syrups (33,34). It also improves barley mash for beer production (36).…”

Section: Introductionmentioning

confidence: 99%

Production and characterization of glucoamylase from fungus Aspergillus awamori expressed in yeast Saccharomyces cerevisiae using different carbon sources

Pavezzi¹,

Gomes²,

Silva³

2008

Braz. J. Microbiol.

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Glucoamylase is widely used in the food industry to produce high glucose syrup, and also in fermentation processes for production beer and ethanol. In this work the productivity of the glucoamylase of Aspergillus awamori expressed by the yeast Saccharomyces cerevisiae, produced in submerged fermentation using different starches, was evaluated and characterized physico-chemically. The enzyme presented high specific activity, 13.8 U/mgprotein or 2.9 U/mgbiomass, after 48 h of fermentation using soluble starch as substrate. Glucoamylase presented optimum activity at temperature of 55ºC, and, in the substratum absence, the thermostability was for 1h at 50ºC. The optimum pH of activity was pH 3.5 -4.0 and the pH stability between 5.0 and 7.0. The half life at 65ºC was at 30.2 min, and the thermal energy of denaturation was 234.3 KJ mol -1 . The hydrolysis of different substrate showed the enzyme's preference for the substrate with a larger polymerization degree. The gelatinized corn starch was the substratum most susceptible to the enzymatic action.

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Microbial Glucoamylases: Biochemical and Biotechnological Features

Abstract: Glucoamylase is one of the most important industrial enzymes and has a world wide application. A comprehensive review of microbial glucoamylase, its production, multiplicity, molecular characteristics, action on soluble and insoluble substrates and industrial usefulness is presented.

Cited by 81 publications

References 150 publications

Production of thermostable glucoamylase by newly isolated Aspergillus flavus A 1.1 and Thermomyces lanuginosus A 13.37

Production of thermostable glucoamylase by newly isolated Aspergillus flavus A 1.1 and Thermomyces lanuginosus A 13.37

Deletion analysis of the starch-binding domain of Aspergillus glucoamylase

Production and characterization of glucoamylase from fungus Aspergillus awamori expressed in yeast Saccharomyces cerevisiae using different carbon sources

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