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articles/maltogenic amylase 6


Glycogen may well 1st be attacked by glycogen phosphorylase, releasing glucose at the nonreducing finish in the form of glucose-1-P and leaving glycogen phosphorylase-restricted glycogen. 4 glucosyl residues remaining in the side chain of glycogen would then be preferably cleaved at the branch point by pullulanase. The resulting G4 would then be hydrolyzed by MAase to maltose as a main reaction solution. Thus, the absence of MAase would slow down glycogen degradation, not only due to the malfunction of MAase, but also due to the inhibition of pullulanase by G4 accumulation.
Each media contain assimilable sources of carbon and nitrogen in addition to inorganic salts optionally together with development promoting nutrients, such as yeast extract. The fermentation is commonly conducted at 50°-55° C. and at a pH of 6.five and preferably kept roughly continuous by automatic implies. The enzyme is excreted into the medium. One particular maltogenic amylase NOVO unit is defined as the quantity of enzyme which under normal conditions cleaves 1 μmol maltotriose per minute.
YvdK readily catalyzes the phosphorylysis of maltose to yield glucose-1-P and glucose. The accumulation of glucose-1-P via YvdK has not been observed in cell extracts because of the instant use of glucose-1-P in subsequent metabolism. A procedure for generating higher purity maltose syrup comprising treating starch in an aqueous medium with the maltogenic amylase enzyme obtained by cultivation in a appropriate nutrient meidum of Bacillus strain NCIB 11837. A single maltogenic amylase NOVO unit is defined as the amount of enzyme which under typical situations cleaves 1 .mu.mol maltotriose per minute. The enzyme reaction is stopped by shifting pH to about 11. The glucose formed is by signifies of glucose dehydrogenase converted into gluconolactone below formation of NADH. The quantity of NADH formed is measured by colorimetric determination at 340 nm.
According to a BLAST search , the encoded protein exhibited identities with other amylolytic enzymes belonging to the GH13 family members. MAG1 shared the highest percentage of amino acid identity with maltogenic amylase from Thermus sp. IM6501 (55%), followed by maltogenic amylase from Thermus sp. (55%), neopullulanase from Bacillus stearothermophilus (54%), cyclomaltodextrinase from Bacillus sp. (48%) and α-amylase II from Thermoactinomyces vulgaris R-47 (42%). A alpha amylase enzyme price of sequence alignment performed with ClustalW revealed that the four very vital regions amongst enzymes in the GH13 household have been conserved in MAG1, as were the two binding residues and 3 catalytic residues .

What is the role of the amylase?

Amylase is responsible for the breaking of the bonds in starches, polysaccharides, and complex carbohydrates into easier to absorb simple sugars. Salivary amylase is the first step in the chemical digestion of food.


The optimum activity for the hydrolysis activity was determined by incubating the reaction mixtures (pH 7.) at 5°C to 80°C. The optimum pH was determined by incubating the reaction mixtures at 40°C in buffers of varying pH (4. to 10.). The thermostability was evaluated by pre-incubating the enzyme at different temperatures (10°C to 60°C) for ten min. The residual enzymatic activity was subsequently measured by the DNS technique. The enzyme's stability with respect to pH was evaluated by pre-incubating the enzymes in buffers with different pH values (3. to 11.) at 4°C for 30 min and followed by the DNS process for determination of the residual activity. The thermal inactivation of MAG1 was analysed by assaying the residual activity at the desired intervals immediately after incubating the enzyme at different temperatures (−20°C to 40°C). Following the first-order kinetics, ln versus time was plotted.

What temp does amylase denature?

Below a certain temperature (145 °F/63 °C), alpha amylase activity is low and so the large starch molecules remain insoluble. Above a certain temperature (149° F/65 °C), beta amylase is denatured significantly, limiting the amount of fermentable sugars that can be extracted into the wort.


Maltodextrins with DP of ≥7 may well also be degraded by MAase in the periplasm for effective transportation. β-CD can be hydrolyzed to maltose by MAase following cellular uptake by means of the Cyc ABC transporter. The resulting maltose would be hydrolyzed by YvdK, the maltose phosphorylase, to glucose and glucose-1-P, which would then be metabolized by means of glycolysis. When glycogen accumulates in B. subtilis, it could be applied by the cell as follows.

The Ideal Enzyme For The Most Effective Purpose



  • Neopullulanase and cyclomaltodextrinase shared similar product specificity with maltogenic amylases.
  • Table three summarises the hydrolysis solutions of certain substrates by a variety of sources of maltogenic amylases, α-amylases and other CD-degrading enzymes.
  • Normally, most reported maltogenic amylases primarily developed M2 and M1 by β-CD hydrolysis.
  • The present study showed that the addition of an organic solvent could be applied to enhance the solution selectivity of maltogenic amylase for longer malto-oligosaccharides.

Use Of Encapsulated Maltogenic Amylase In Malotodextrins With Different Formulations In Producing Gluten


Maltotriose is quantitatively cleaved into equimolecular amounts of maltose and glucose. 'HNMR spectral evaluation of maltotriose incubated with the maltogenic amylase shows that the hydrolysis item is .alpha.-maltose+glucose. A Bacillus strain either the parent strain C599 or a transformed B. subtilis capable of generating the maltogenic amylase is usually propagated on a strong substrate prior to its cultivation under aerobic situations in a suitable fermentation medium.

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The half-life of thermal inactivation, T1/2, was calculated as ln2/Kd, exactly where the deactivation price continual, Kd, of irreversible thermal denaturation was obtained from the slope of the plot . Maltodextrins that are derived from starch by the action of α-amylase are transported into the cell by binding with MdxE and are hydrolyzed to maltose by MAase inside the cell.
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