title: New action pattern of a maltose-forming alpha-amylase from Streptomyces sp. and its possible application in bakery.
abstract: An a-Amylase (EC 3.2.1.1) was purified that catalyses the production of a high level of maltose from starch without the attendant production of glucose. The enzyme was produced extracellularly by thermophilic Streptomyces sp. that was isolated from Thailand's soil. Purification was achieved by alcohol precipitation, DEAE-Cellulose, and Gel filtration chromatographies. The purified enzyme exhibited maximum activity at pH 6-7 and 60 degrees C. It had a relative molecular mass of 45 kDa, as determined by SDS-PAGE. The hydrolysis products from starch had alpha-anomeric forms, as determined by 1H-NMR. This maltose-forming alpha-Amylase completely hydrolyzed the soluble starch to produce a high level of maltose, representing up to 90%. It hydrolyzed maltotetrose and maltotriose to primarily produce maltose (82% and 62% respectively) without the attendant production of glucose. The high maltose level as a final end-product from starch and maltooligosaccharides, and the unique action pattern of this enzyme, indicate an unusual maltose-forming system. After the addition of the enzyme in the bread-baking process, the bread's volume increased and kept its softness longer than when the bread had no enzyme.
authors.affiliation: Laboratory of Enzyme Chemistry, Graduate School of Science, Osaka City University, 3-3-138 Sugimoto, Sumiyoshi-ku, Osaka 558, Japan. youssef@sci.osaka-cu.ac.jp
authors.forename: Youssef Ben
authors.initials: YB
authors.lastname: Ammar
authors.forename: Takayoshi
authors.initials: T
authors.lastname: Matsubara
authors.forename: Kazuo
authors.initials: K
authors.lastname: Ito
authors.forename: Masaru
authors.initials: M
authors.lastname: Iizuka
authors.forename: Tipaporn
authors.initials: T
authors.lastname: Limpaseni
authors.forename: Piamsook
authors.initials: P
authors.lastname: Pongsawasdi
authors.forename: Noshi
authors.initials: N
authors.lastname: Minamiura
mesh_terms: D001939:Bread; D002850:Chromatography, Gel; D002851:Chromatography, High Pressure Liquid; D002855:Chromatography, Thin Layer; D004586:Electrophoresis; D004591:Electrophoresis, Polyacrylamide Gel; D019649:Food Industry; D005632:Fructose / Q000378:metabolism; D005947:Glucose / Q000378:metabolism; D006863:Hydrogen-Ion Concentration; D006868:Hydrolysis; D007700:Kinetics; D009682:Magnetic Resonance Spectroscopy; D008320:Maltose / Q000378:metabolism*; D009844:Oligosaccharides / Q000737:chemistry; D013302:Streptomyces / Q000378:metabolism*; D013696:Temperature; D013997:Time Factors; D000516:alpha-Amylases / Q000378:metabolism*
chemical_list: D009844:Oligosaccharides; C021705:maltooligosaccharides; D005632:Fructose; D008320:Maltose; D000516:alpha-Amylases; D005947:Glucose