Maltogenic Amylase

A bacterial maltogenic amylase preparation has unique quaUties as an antistaling agent. Additionally, it cannot be overdosed, which means that there is no risk of obtaining sticky doughs and a gummy cmmb stmcture. 

Acarbose itself is hydrolyzed by B. stearothermophilus maltogenic amylase at the first glycosidic linkage from the reducing end to give D-glucose and acarviosine-glucose... 

Carbohydrase (Bacillus subtilis containing a Bacillus stearo-thermophilus a-amylase gene) Produced as an off white to brown, amorphous powder or a liquid by controlled fermentation using the modified Bacillus subtilis. Soluble in water (the solution is usually light yellow to dark brown), but practically insoluble in alcohol, in chloroform, and in ether. Major active principle maltogenic amylase. Typical applications used in the preparation of starch syrups, dextrose, alcohol, beer, and baked goods. 

Maltogenic Amylase carbohydrase Bacillus subtilis 1,4-a-D-glucan 3.2.1.133... 

Application and Principle This procedure is used to determine maltogenic amylase activity in preparations derived from Bacillus subtilis containing a Bacillus stearothermophilus amylase gene. The test is based on a 30-min hydrolysis of malto-triose under controlled conditions and measurement of the glucose formed by high-performance liquid chromatography (HPLC). 

Sample Preparation Prepare a solution of each sample to contain approximately 7.5 Maltogenic Amylase Units (MANU) per mL. Further dilute an aliquot of each sample so that the final dilution contains 1% by volume of the Sodium Chloride Solution, 1 M and contains between 0.150 and 0.600 MANU per mL. 

Calculation One Maltogenic Amylase Unit (MANU) is defined as the amount of enzyme that will cleave maltotriose at a rate of 1 p,mol/min under the conditions of the test. From the elution curve of each sample, determine the glucose concentration (G) in the sample from the previously prepared standard curve. Calculate the MANU/g by the equation... 

Lipase (Microbial) Activity for Medium- and Long-Chain Fatty Acids, (S3)105 Lysozyme Activity, (S3)106 Maltogenic Amylase Activity, 804 Milk-Clotting Activity, 805 Pancreatin Activity, 805 Pepsin Activity, 807 Phospholipase A2 Activity, 808 Phytase Activity, 808 Plant Proteolytic Activity, 810 Proteolytic Activity, Bacterial (PC), 811 Proteolytic Activity, Fungal (HUT), 812 Proteolytic Activity, Fungal (SAP), 813 Pullulanase Activity, 814 Trypsin Activity, 814 Enzyme Assays, 786 Enzyme-Hydrolyzed (Source) Protein,... 

The CDs are relatively stable compared to the corresponding linear malto-oligosaccharides, but are readily degraded to glucose and maltose by specific hydrolases including CDase, maltogenic amylase, and neopullulanase-like TVA amylase. 

Commercial low-extraction wheat flour was received from Swissmill (Zurich, CH). Native wheat starch was supplied by Blattmann Cerestar (Wadenswil, CH). A thermostable a-amylase (BAN, specific activity 256 KNU/g) and a maltogenic a-amylase (Novamyl, 1500 MANU/g) were received from Novozymes (Bags-ward, DK). The two enzymes have a temperature optimum of 60 to 80°C and 45 to 75 °C, respectively. Hereafter, the enzymes are referred to as a-amylase and maltogenic a-amylase, respectively. 

Figure 1 Influence of aging time on the firmness (a) and elastic recovery (b) of bread without enzyme addition (control) and with addition of ot-amylase and maltogenic a-amylase...

Figure 4 Polarized light micrographs of bread crumb, (a) Control bread crumb, fresh (b) bread with maltogenic u-amylase, fresh (c) control bread crumb, aged for 7 d (d) bread with maltogenic u-amylase, aged for 7 d. Scale bar corresponds to 25 pm...

Maltogenic amylase Microbial rennet Pectinase Papain... 

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