METHOD FOR PRODUCING beta-AMYLASE

PROBLEM TO BE SOLVED: To provide a technique for obtaining β-amylase having high enzymatic activity and high heat resistance and efficiently obtaining high-quality maltose from the β-amylase. SOLUTION: The method for producing β-amylase comprises successively carrying out a pH-adjusting step of obta...

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Hauptverfasser:	YOSHIMOTO MAKOTO, TANOUE HAYAO, TOKIMURA KANEYOSHI, ICHIKI MASAKATSU, KUMAGAI TORU, TADA SHUSAKU, IKEDA KENICHIRO, YAMAKAWA OSAMU
Format:	Patent
Sprache:	eng
Schlagworte:	BEER BIOCHEMISTRY CHEMISTRY COMPOSITIONS THEREOF CULTURE MEDIA ENZYMOLOGY FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES METALLURGY MICROBIOLOGY MICROORGANISMS OR ENZYMES MUTATION OR GENETIC ENGINEERING PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS SPIRITS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES VINEGAR WINE
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Beschreibung
Zusammenfassung:	PROBLEM TO BE SOLVED: To provide a technique for obtaining β-amylase having high enzymatic activity and high heat resistance and efficiently obtaining high-quality maltose from the β-amylase. SOLUTION: The method for producing β-amylase comprises successively carrying out a pH-adjusting step of obtaining an acidic treating liquid in which pH of squeezed liquid of sweet potato is adjusted to 3.9-4.0, a heating step of carrying out heat treatment for 35-45 sec at 59-61°C and a neutralizing treatment step of carrying out neutralizing treatment of the heat-treated liquid. COPYRIGHT: (C)2005,JPO&NCIPI