Preparation of debranching enzyme from rice for producing a low

Details Preparation of debranching enzyme from rice for producing a low Preparation of debranching enzyme from rice for producing a low

1981-05-13

1982-10-19

Naff, David M.

Chemistry: molecular biology and microbiology

Enzyme , proenzyme; compositions thereof; process for...

Hydrolase

426 13, 426 16, 426 29, 435814, 435816, C12N 944, C12C 900, C12C 1104

Patent

active

043551106

ABSTRACT:
A debranching enzyme (pullulanese) useful in the preparation of a low calorie beer may be obtained from rice by extraction of the rice with an aqueous buffer system having a pH of about 6. A preferred buffer system is 0.1 M potassium phosphate-0.2 M-sodium chloride. Extraction is preferably carried out at a temperature of about 50.degree. C. for about 3 hours. When malted rice is used as the enzyme source a particularly useful mixture of the debranching enzyme and alpha 1,4 carbohydrases is obtained.

REFERENCES:
patent: 2692199 (1954-10-01), Weber
patent: 3379534 (1968-04-01), Gablinger
patent: 3852495 (1974-12-01), Schimpf et al.
patent: 3996107 (1976-12-01), Martensson
patent: 4272552 (1981-06-01), Zastrom
Willox, et al., The Adddition of Starch Debranching Enzymes to Mashing and Fermentation and Their Influence on Attenuation, MBAA Technical Quarterly, vol. 14, 1977 (pp. 1-25).
Dunn et al., The Limit Dextrinases From Ungerminated Oats and Ungerminated Rice, Carbohydrate Research, vol. 39, 1975 (pp. 283-293).
Dixon et al., Enzymes, Academic Press, Inc., N.Y., 1964 (pp. 13 and 50).
De Clerck; J., A Textbook of Brewing, vol. one, Chapman & Hall Ltd., London, 1957 (pp. 143-147).

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