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Amylo‐Oligosaccharide Formation from B. stearothermophilus α‐Amylase Action on Starches
Author(s) -
INGLETT G. E.
Publication year - 1990
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1990.tb06812.x
Subject(s) - maltotriose , chemistry , maltose , amylopectin , amylose , starch , amylase , hydrolysate , polysaccharide , food science , oligosaccharide , chromatography , organic chemistry , enzyme , sucrose , hydrolysis
The action of α‐amylase from Bacillus stearothermophilus on starches is distinguished by early dominant quantities of maltohexaose (DP 6 ), followed by its erosion and increases in amylo‐oligosaccharides with various degrees of polymerization (DP): maltose (DP 2 ), maltotriose (DP 3 ) and maltopentose (DP 5 ). Amylolysis of the starches at high substrate concentrations (20‐30%) and elevated temperature (95°C) gave yields of 11–31% maltohexaose in the hydrolysate compositions. The a‐amylolysis of jet‐cooked ordinary, waxy and high‐amylose corn starches is greater with the high‐amylose starch than with the starches containing increasing quantities of amylopectin. Starch derivatives with hydroxypropyl groups greatly reduced amylolysis, but these groups did not alter the action patterns.