Aspergillus niger starch hydrolysis

Application and Principle This procedure is used to determine the a-amylase activity of enzyme preparations derived from Aspergillus niger var. Aspergillus oryzae var. Rhizopus oryzae var. and barley malt. The assay is based on the time required to obtain a standard degree of hydrolysis of a starch solution at 30° 0.1°. The degree of hydrolysis is determined by comparing the iodine color of the hydrolysate with that of a standard. 

Another route involves the hydrolysis of a mixture of the a and anomers by one jff-hydrolase [44,45], An interesting procedure is based in the hydrolysis of starch with an amylase a-hydrolase to give maltodextrin which reacts with an a-transglycoside of either Aspergillus niger or Talaromyces duponti in the presence of an aliphatic alcohol [46]. 

Glucoamylase from Aspergillus niger has been used in a study of the hydrolysis of starch in a membrane reactor in which an Amicon ultrafiltration cell was employed.It was shown that the enzyme did reduce the formation of a gel layer and gave higher and more stable performances of the membrane reactor than the ones obtained in previous studies. 

The commercial production of proteins from micro-organisms began in the United States around 1890 when Takamine introduced a traditional Japanese fermentation process for takadiastase. This product, which was derived from Aspergillus niger (cf. section 6.2.2.2) was a mixture of enzymes which catalysed the hydrolysis of starches and proteins. Some years later, in 1913, Boidin and Effront discovered that Bacillus subtilis produces a heat-stable a-amylase. This enzyme also catalyses the hydrolysis of starches, and was used in the textile industry for desizing cloth. 

---