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Process optimization of the extraction condition of β‐amylase from brewer's malt and its application in the maltose syrup production
Author(s) -
Niu Chengtuo,
Zheng Feiyun,
Li Yongxian,
Liu Chunfeng,
Li Qi
Publication year - 2018
Publication title -
biotechnology and applied biochemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.468
H-Index - 70
eISSN - 1470-8744
pISSN - 0885-4513
DOI - 10.1002/bab.1650
Subject(s) - maltose , amylase , chemistry , starch , extraction (chemistry) , food science , glucose syrup , maltotriose , alpha amylase , response surface methodology , chromatography , biochemistry , enzyme , sucrose
β‐Amylase is of important biotechnological aid in maltose syrup production. In this study, the extraction condition of β‐amylase from brewer's malt and the optimal dosage of β‐amylase in maltose syrup production were optimized using response surface methodology and uniform design method. The optimal extraction condition of β‐amylase from brewer's malt was composed of 1:17 (g/v) material/liquid ratio, 44°C extraction temperature, pH 6.4 buffer pH, 2.3 H extraction time, and 1.64 g L −1 NaSO 3 dosage with a predicted β‐amylase activity of 1,290.99 U g −1 , which was close to the experimental β‐amylase activity of 1,230.22 U g −1 . The optimal dosages of β‐amylase used in maltose syrup production were 455.67 U g −1 starch and its application in maltose syrup production led to a 68.37% maltose content in maltose syrup, which was 11.2% and 28.9% higher than those using β‐amylases from soybean and microbe ( P < 0.01). Thus, β‐amylase from brewer's malt was beneficial for production of high maltose syrup.