Amylases maltodextrin-producing amylase

A slurry of the starch is cooked in the presence of a heat-stable bacterial endo-a-amylase. The enzyme hydrolyzes the a-l,4-glycosidic bonds in pregelatinized starch, the viscosity of the gel rapidly decreases, and maltodextrins are produced. The process may be terrninated at this point. The solution is purified and dried, and the maltodextrins are utilized as blandtasting functional ingredients in dry soup mixes, infant foods, sauces and gravy mixes, etc. 

Alpha-amylases (1,4-alpha-D-glucan glucanohydrolase, EC 3.2.1.1) have conventionally been employed in starch liquefaction. Alpha-amylases hydrolyze the alpha-1,4-glucosidic linkages of the starch, producing maltodextrins. The alpha-amylases... 

Thermophilic archaeal a-amylases do not differ superficially from other a-amylases in their molecular size and amino acid composition. They are primarily monomeric enzymes with molecular weights of 40-70 kDa.84,88-90 Some of these amylases produce specific maltodextrin products, which are also summarized in Table 7.1. 

Maltodextrins with low DE and with little or no remaining polysaccharide can be produced by using two enzymes. Alpha-amylase randomly hydrolyzes 1 —> 4 linkages to reduce the viscosity of the suspension. Pullu-... 

Cyclodextrin glycosyltransferase catalyzes the breakdown of starch and linear maltodextrin substrates to produce CDs, while a-amylase converts starch into linear oligosaccharides, resulting in a rapid decrease in viscosity [37]. 

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