Characterisation of three starch degrading enzymes: Thermostable β-amylase, maltotetraogenic and maltogenic α-amylases

► Amylases with (presumed) potential as anti-firming baking additive were compared. ► Bacillus stearothermophilus α-amylase displays limited endo-action. ► Pseudomonas saccharophila α-amylase has substantial endo-action. ► Based on the action pattern, the amylases will have an other impact in applic...

Full description

Saved in:
Bibliographic Details
Published in:Food chemistry 2012-11, Vol.135 (2), p.713-721
Main Authors: Derde, L.J., Gomand, S.V., Courtin, C.M., Delcour, J.A.
Format: Article
Language:English
Subjects:
Action pattern
alpha-Amylases - chemistry
alpha-Amylases - metabolism
Amylase
Bacterial Proteins - chemistry
Bacterial Proteins - metabolism
beta-Amylase - chemistry
beta-Amylase - metabolism
Biocatalysis
Biological and medical sciences
Clostridium thermocellum - chemistry
Clostridium thermocellum - enzymology
Enzyme Stability
Food industries
Fundamental and applied biological sciences. Psychology
Geobacillus stearothermophilus - chemistry
Geobacillus stearothermophilus - enzymology
Hot Temperature
Hydrolysis
Malto-oligosaccharide forming α-amylase
Maltose - analogs & derivatives
Maltose - metabolism
Pseudomonas - chemistry
Pseudomonas - enzymology
Starch - metabolism
Starch and starchy product industries
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:► Amylases with (presumed) potential as anti-firming baking additive were compared. ► Bacillus stearothermophilus α-amylase displays limited endo-action. ► Pseudomonas saccharophila α-amylase has substantial endo-action. ► Based on the action pattern, the amylases will have an other impact in applications. Maltogenic α-amylase from Bacillus stearothermophilus (BStA) is widely used as bread crumb anti-firming enzyme. A maltotetraose-forming α-amylase from Pseudomonas saccharophila (PSA) was recently proposed as alternative, hence the need to compare both exo-acting enzymes with some endo-action component. A purely exo-acting thermostable β-amylase from Clostridium thermosulfurogenes (CTB) was included for reference purposes. Under the experimental conditions used, temperature optima of the enzymes are rather similar (60–65°C), but temperature stability decreased in the order BStA, PSA and CTB. The action of the enzymes on different substrates and their impact on the rheological behaviour of maize starch suspensions demonstrated that, while CTB acts exclusively through an exo-action mechanism, BStA displayed limited endo-action which became more pronounced at higher temperatures. PSA has more substantial endo-action than BStA, which is rather temperature independent. This is important for their impact in processes such as breadmaking, where temperature is gradually increased.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2012.05.031