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A reduced stabilityBacillus stearothermophilus α-amylase for food applications

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Abstract

Acylation ofBacillus stearothermophilus α-amylase was investigated for the purpose of producing a reduced stability, malt-like α-amylase. Acylation with acetic, propionic, or butyric anhydrides resulted in formation of derivatives with substantially reduced thermal stability. Acylation with other anhydrides was not as effective in reducing the thermostability of the enzyme. Measurement of the Brabender viscosity of unmalted flour supplemented with acetylatedBacillus stearothermophilus α-amylase indicated that the acetylated enzyme yielded viscosity reductions similar to those seen with flour that had been supplemented with malt.

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Authors and Affiliations

  1. Enzyme Bio-Systems Ltd., 3350 Salt Creek Lane, 60005, Arlington Heights, IL

    Phillip J. Brumm & W. Martin Teague

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  1. Phillip J. Brumm
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  2. W. Martin Teague
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Brumm, P.J., Teague, W.M. A reduced stabilityBacillus stearothermophilus α-amylase for food applications. Biotechnol Lett 10, 445–450 (1988). https://doi.org/10.1007/BF01027054

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  • DOI: https://doi.org/10.1007/BF01027054

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