A PROCESS FOR HYDROLYZING STARCH WITHOUT PH ADJUSTMENT

• Main Authors: SINGLEY, ERIC C, STROHM, BRUCE A, SHETTY, JAYARAMA K
• Format: Patent
• Language: English; French
• Published: 30.08.2011
• Subjects: BEER; BIOCHEMISTRY; CHEMISTRY; COMPOSITIONS BASED THEREON; COMPOSITIONS THEREOF; CULTURE MEDIA; DERIVATIVES THEREOF; ENZYMOLOGY; FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE; METALLURGY; MICROBIOLOGY; MICROORGANISMS OR ENZYMES; MUTATION OR GENETIC ENGINEERING; ORGANIC MACROMOLECULAR COMPOUNDS; POLYSACCHARIDES; PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS; SPIRITS; THEIR PREPARATION OR CHEMICAL WORKING-UP; VINEGAR; WINE

An alpha-amylase enzyme obtained from Bacillus acidocaldarius species is utilized to liquefy starch at a pH as low as 3.0 without the need to add thermostabilizing agents such as calcium. The alpha-amylase produces acceptable DE yields in a single liquefaction step and does not need to be inactivate...