Stabilisation of a-amylases for Starch and Whole Grain Mash Liquefaction S.Pedersen* H. Bisgaard-Frantzen T. V. Borchert S. Kjærulff L. W. Peckous A. Svendsen *Corresponding Author Keywords: starch, a-amylase, liquefaction, stabilisation, protein engineering
The development of a calcium independent a-amylase for starch liquefaction has recently been described [1]. Incorporation of 5 single amino acid substitutions and one N-terminal alteration in the B. licheniformis a-amylase resulted in an amylase able to operate without addition of calcium and at a lower pH. Liquefaction of whole corn - a process used by the North American ethanol industry - encounters additional stability problems. The amylase had previously to be dosed at very high levels due to instability in solution with high ash and lipid levels. The development of a novel a-amylase derived from a protein engineered strain of Bacillus stearothermophilus will be described. An enzyme that liquefies and thins mashes exceptionally well. The novel enzyme has showed promising performance in industrial testing resulting in:
|
Home | Mail to Editor | Search | Archive |