Production of High-maltose Syrup and High-protein Flour from Rice by an Enzymatic Method

Shaw, Jei‐Fu; Sheu, J. F.

doi:10.1271/bbb.56.1071

Cited by 41 publications

(30 citation statements)

References 1 publication

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“…An alternative is to use as starting material protein-rich co-products from the processing of rice ingredients, such as in syrup manufacturing. After removing the hydrolyzed starch as syrup, the insoluble residue contains up to 50% protein and is a low-cost industrial co-product [30,33]. Shih and Daigle [34] reported that treatment of this co-product with a-amylase and glucoamylase resulted in a product containing 85% protein.…”

Section: Enzymatic Methodsmentioning

confidence: 99%

An update on the processing of high‐protein rice products

Shih¹

2003

Nahrung

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The component of protein in rice, at 7-9% by weight, is relatively low, but the total amount of rice protein potentially available is significant because the production of rice worldwide, at 380 million tons annually, is huge. Rice proteins are recognized as nutritional, hypoallergenic, and healthy for human consumption, and rice protein products have been in demand in recent years. However, because of difficulties in the processing, rice protein products, particularly high-protein content ones, have not been readily available. Two of the main sources of rice protein, rice bran and, to a lesser extent, broken rice kernels, have been under-used and under-priced. This report provides an update on the processing of these sources for rice proteins. Methods of protein processing are highlighted including the traditional alkaline extraction, enzyme-assisted extraction, and the novel uses of physical treatment prior to water extraction. Also discussed are effects of processing on the functional and nutritional properties of rice protein.

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Section: Enzymatic Methodsmentioning

confidence: 99%

An update on the processing of high‐protein rice products

Shih¹

2003

Nahrung

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“…The pullulanase was also used for the production of high‐maltose syrups, which have mild sweetness, low viscosity in solution, low hygroscopicity, and good thermal stability. It is well suited for numerous applications in food processing such as in the manufacturing of high‐quality candy and ice cream . Future investigations will focus on the application of this enzyme in the food industry and studies on structure–function relationships.…”

Section: Discussionmentioning

confidence: 99%

Biochemical Characterization of a Novel Thermostable Type I Pullulanase Produced Recombinantly in Bacillus subtilis

Dong

Lin

et al. 2018

Starch Stärke

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The pullulanase gene (pulGK), encoding a thermostable type I pullulanase (PulGK), is obtained from the strain Geobacillus kaustophilus DSM7263. The gene has an open reading frame of 2157 bp that encodes a 718‐amino‐acid pullulanase, and shows the highest identity with the pullulanase from Geobacillus thermoleovorans US105. The pulGK is expressed in Bacillus subtilis WB800N using the plasmid pHT43, and the recombinant protein is secreted using the amyQ signal peptide. The level of PulGK produced in B. subtilis reaches 0.08 mg mL−1 after induction for 40 h at 30 °C. The purified recombinant PulGK can attack the α‐1,6 linkages specifically in pullulan to generate maltotriose as the major product. Its specific activity is observed to be 64.75 U mg−1 and the Km and Vmax values of purified PulGK are 11.7 mg mL−1 and 23.6 μmol min−1. Purified PulGK shows optimal activity at pH 6.0 and 65 °C. It also shows significant thermostability, with a T1/2 of 60 h at 65 °C. Recombinant PulGK is immobilized and the thermostability of immobilized PulGK (Im‐PulGK) is significantly improved (55–75 °C). PulGK hydrolyzes pullulan, amylopectin, starch, and glycogen, but not amylose. Substrate specificity and product analysis proves that the purified pullulanase from Geobacillus kaustophilus DSM7263 belongs to a type I pullulanase. This is the first report of pullulanase from Geobacillus kaustophilus (which includes the wild strain and the recombinant production of the enzyme) with detailed enzymatic properties of heterologous expression. The significant thermostability and production of recombinant pullulanase by B. subtilis may also potentially prove to be valuable in industrial applications.

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“…Pullulanase is inexpensive and easily available hence, it helps in the economical production of various products like resistant starch and substitutes of locust bean gum (LBG). The saccharification property of this enzyme has led to its use in various food industries for the production of glucose syrup, maltose syrup and beer (Shaw et al, 1992). Bioethanol production could also be done by the use of pullulanase thus providing a source of fuel.…”

Section: Introductionmentioning

confidence: 99%

Production and purification of extracellular pullulanase by Klebsilla aerogenes NCIM 2239

Prabhu¹,

Maheswari²,

Singh³

et al. 2018

Afr. J. Biotechnol.

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The present study was carried out to optimize the production of pullulanase from Klebsilla aerogenes NCIM 2239, a new strain of the bacterium. The organism was screened for its ability to synthesize and secrete extracellular pullulanase, by analysis of pullulan degrading activity. Environmental (pH and temperature) and nutritional (carbon and nitrogen) factors influencing growth and product formation were optimized through fermentation trials in shake flasks. Maximum pullulanase production (78.62 U/ml) was observed at 48 h. Optimized pH and temperature were 7.0 and 37°C, respectively. Different carbon sources (pullulan, starch, sucrose, maltose and glucose) and nitrogen sources (peptone, beef extract, yeast extract and casein) were analysed for maximum production of pullulanase. This bacterium was found to exhibit maximum pullulanase production using starch and peptone as carbon and nitrogen sources, respectively. In addition, pullulanase production by solid substrate fermentation (SSF) was investigated using K. aerogenes NCIM 2239. The extracellular pullulanase was purified by ultrafiltration method of membrane separation. The pullulanase activity after ultrafiltration was 130.21 U/ml when compared with its crude (83.08 U/ml).

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Production of High-maltose Syrup and High-protein Flour from Rice by an Enzymatic Method

Cited by 41 publications

References 1 publication

An update on the processing of high‐protein rice products

An update on the processing of high‐protein rice products

Biochemical Characterization of a Novel Thermostable Type I Pullulanase Produced Recombinantly in Bacillus subtilis

Production and purification of extracellular pullulanase by Klebsilla aerogenes NCIM 2239

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