VARIANTS OF BACILLUS STEAROTHERMOPHILUS ALPHA-AMYLASE AND USES THEREOF

• Main Authors: SANDRA W. RAMER, MICHAEL J. PEPSIN, ANDREW SHAW
• Format: Patent
• Language: English; Spanish
• Published: 30.08.2010
• Subjects: BEER; BIOCHEMISTRY; CHEMISTRY; COMPOSITIONS THEREOF; CULTURE MEDIA; ENZYMOLOGY; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; METALLURGY; MICROBIOLOGY; MICROORGANISMS OR ENZYMES; MUTATION OR GENETIC ENGINEERING; PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS; REDUCTION OF GREENHOUSE GAS [GHG] EMISSIONS, RELATED TO ENERGYGENERATION, TRANSMISSION OR DISTRIBUTION; SPIRITS; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS; TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINSTCLIMATE CHANGE; VINEGAR; WINE

Described are variants of Bacillus stearodhermophilus alpha-amylases with mutations at positions 181 or/and 182 having altered starch hydrolysis profiles. The variants have improved thermostability and increased specific activity, resulting in reduced peak viscosity and altered final viscosity during starch liquefaction. The amylase variants are useful, e.g., in liquefaction and other starch degradation processes. Se describen variantes de alfa-amilasas de Bacillus stearotheimophilus con mutaciones en las posiciones 181 y/o 182 que tienen perfiles de hidrólisis de almidón alterados. Las variantes tienen termoestabilidad mejorada y actividad específica incrementada, que da por resultado viscosidad pico reducida y viscosidad final alterada durante la liquefacción de almidón. Las variantes de amilasa son útiles, por ejemplo, en licuefacción y otros procesos de degradación de almidón.