Method for direct saccharification of raw starch using enzyme pr

Details Method for direct saccharification of raw starch using enzyme pr Method for direct saccharification of raw starch using enzyme pr

1986-05-23

1988-02-23

Shapiro, Lionel M.

Chemistry: molecular biology and microbiology

Micro-organism, tissue cell culture or enzyme using process...

Preparing compound containing saccharide radical

435 99, 435203, 435205, 435911, C12P 1920, C12P 1914, C12N 930, C12N 934, C12R 1645

Patent

active

047270268

ABSTRACT:
A method for the cooking-free saccharification of starch using an amylase produced by Corticium rolfsii AHU 9627 or its variants. According to the method, even a high viscous suspension of 10% (w/v) or more raw-corn starch is almost completely hydrolyzed within 8 hours. The saccharification is proceeded at a higher temperature and a lower pH compared with those in known methods utilizing other amylases which are able to hydrolyze uncooked starch, so that the propagation of the infectious bacteria which would affect the saccharifying efficiency can be avoided.

REFERENCES:
patent: 4591560 (1986-05-01), Kainuma et al.
Chemical Abstracts, vol. 91: 156756r (1979).

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