Abstract: Publisher Summary This chapter describes the characteristics of some new α-amylases and factors regulating the biosynthesis of starch hydrolyzing enzymes. The bacterial α-amylases are used for liquefaction of starch to allow for the efficient production of dextrose by sacchrifying enzymes. These α-amylases are endoamylases capable of randomly hydrolyzing the α-D-( 1→4) glucosidic linkages of starch. The α-amylases are used with continuous starch cooking by direct steam contact. This type of process provides improved process control, which produces a consistent level of saccharides. Because portions of the industrial processes concerned with production of dextrose are carried out in a pH range of 4.0–5.0, an advantage can be obtained with an acidophilic liquefying amylase, that is, the existence of these types of enzymes indicates the potential improvement in starch processing. The growth cycle of bacteria that produce amylases can be divided into three important phases: the trophophase—in which the potentially productive biomass is produced, the idiophase—in which the amylase is produced, and the transition phase—that separates the first two phases.
Publication Year: 1978
Publication Date: 1978-01-01
Language: en
Type: article
Indexed In: ['pubmed']
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Cited By Count: 54
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