Maltogenic Amylase Activity

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). 

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,... 

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. 

The immediate production of maltose by jS-amylase has led to its being called maltogenic amylase. In all cases iS-amylase produces only jS-maltose and none of the a-anomers. The mechanism of the inversion of the ano-meric carbon atom during cleavage by the enzyme is unknown. The occurrences of i -amylase activity is restricted to higher plants. 

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. 

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