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US 8,895,088 B2Granted
Method for improvement of foods utilizing β-amylase
AssigneeAmano Enzyme Inc.
InventorsAkiko Matsunaga, Masamichi Okada, Shotaro Yamaguchi
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Abstract
A novel β-amylase having excellent practical applicability is found, and an object is to provide a practical use of the β-amylase. Provided is a method for improving a food, wherein a β-amylase obtained from Bacillus flexus is acted on a food containing a polysaccharide or an oligosaccharide having an α-1,4 bond of glucose as the main chain.
Claims8
A method of processing a food, comprising:
- contacting a food comprising a polysaccharide or an oligosaccharide having an α-1,4 bond of glucose as the main chain with a β-amylase obtained from Bacillus flexus, wherein the β-amylase comprises an amino acid sequence at least 95% identical to the sequence set forth in SEQ ID NO:
- 7, and has the following enzymological properties:
- (1) action:
- having hydrolytic activity on polysaccharides and oligosaccharides to release maltose, whereas glucose is hardly released;
- (2) substrate specificity:
- having hydrolytic activity on starch, amylose, amylopectin, glycogen, maltotetraose, maltopentaose, maltohexaose, maltoheptaose, but having no substantial hydrolytic activity on pullulan, dextran, cyclodextrin, maltotriose;
- (3) thermostability:
- stable at 55° C. or lower (pH 5.0, for 10 minutes);
- and
- (4) molecular weight:
- about 60,000 (SDS-PAGE).
8 more elements
A method of processing a food, comprising:
- contacting a food comprising a polysaccharide or an oligosaccharide having an α-1,4 bond of glucose as the main chain with a β-amylase obtained from Bacillus flexus, wherein the β-amylase comprises an amino acid sequence at least 95% identical to the sequence set forth in SEQ ID NO:7.
Dependencies are inferred from the claim text.