USE OF ALPHA-AMYLASE FROM ASPERGILLUS CLAVATUS FOR SACCHARIFICATION

A fungal alpha-amylase is provided from Aspergillus clavatus (AcAmy1). AcAmy1 has an optimal pH of 4.5 and is operable at 30-75°C, allowing the enzyme to be used in combination with a glucoamylase in a saccharification reaction. This obviates the necessity of running a saccharification reaction as a...

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Hauptverfasser: TANG, ZHONGMEI, VAN BRUSSEL-ZWIJNEN, MARCO, TEUNISSEN, PAULA JOHANNA MARIA, ZHANG, BO, CLARKSON, KATHLEEN A, SCHEFFERS, MARTIJN SILVAN, VROEMEN, CASPER, GE, JING, HUA, LING, HUITINK, JACQUELYN A
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Sprache:eng ; fre
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Zusammenfassung:A fungal alpha-amylase is provided from Aspergillus clavatus (AcAmy1). AcAmy1 has an optimal pH of 4.5 and is operable at 30-75°C, allowing the enzyme to be used in combination with a glucoamylase in a saccharification reaction. This obviates the necessity of running a saccharification reaction as a batch process, where the pH and temperature must be readjusted for optimal use of the alpha-amylase or glucoamylase. AcAmy1 also catalyzes the saccharification of starch substrates to an oligosaccharide composition significantly enriched in DP2 and (DP1 + DP2) compared to the products of saccharification catalyzed by an alpha-amylase from Aspergillus kawachii. This facilitates the utilization of the oligosaccharide composition by a fermenting organism in a simultaneous saccharification and fermentation process, for example.