WO2002010427A1 - Method for producing maltose syrup by using a hexosyltransferase - Google Patents
Method for producing maltose syrup by using a hexosyltransferase Download PDFInfo
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- WO2002010427A1 WO2002010427A1 PCT/DK2001/000504 DK0100504W WO0210427A1 WO 2002010427 A1 WO2002010427 A1 WO 2002010427A1 DK 0100504 W DK0100504 W DK 0100504W WO 0210427 A1 WO0210427 A1 WO 0210427A1
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- Prior art keywords
- starch
- amylase
- alpha
- product
- maltose
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- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 title claims abstract description 45
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 title claims abstract description 45
- 235000020357 syrup Nutrition 0.000 title claims abstract description 14
- 239000006188 syrup Substances 0.000 title claims abstract description 13
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 12
- 229920002472 Starch Polymers 0.000 claims abstract description 47
- 239000008107 starch Substances 0.000 claims abstract description 47
- 235000019698 starch Nutrition 0.000 claims abstract description 47
- 238000000034 method Methods 0.000 claims abstract description 33
- 108010019077 beta-Amylase Proteins 0.000 claims abstract description 21
- 108010061330 glucan 1,4-alpha-maltohydrolase Proteins 0.000 claims abstract description 15
- 102000003925 1,4-alpha-Glucan Branching Enzyme Human genes 0.000 claims description 23
- 108090000344 1,4-alpha-Glucan Branching Enzyme Proteins 0.000 claims description 23
- 108090000637 alpha-Amylases Proteins 0.000 claims description 20
- 108010043797 4-alpha-glucanotransferase Proteins 0.000 claims description 19
- 108010025880 Cyclomaltodextrin glucanotransferase Proteins 0.000 claims description 18
- 239000008186 active pharmaceutical agent Substances 0.000 claims description 16
- 102000004190 Enzymes Human genes 0.000 claims description 14
- 108090000790 Enzymes Proteins 0.000 claims description 14
- 229940088598 enzyme Drugs 0.000 claims description 14
- 239000002002 slurry Substances 0.000 claims description 11
- 102100040894 Amylo-alpha-1,6-glucosidase Human genes 0.000 claims description 9
- 239000007858 starting material Substances 0.000 claims description 8
- 239000000758 substrate Substances 0.000 claims description 7
- 241001148570 Rhodothermus marinus Species 0.000 claims description 6
- 108010029675 Bacillus licheniformis alpha-amylase Proteins 0.000 claims description 5
- 240000005979 Hordeum vulgare Species 0.000 claims description 3
- 235000007340 Hordeum vulgare Nutrition 0.000 claims description 3
- 241001148569 Rhodothermus Species 0.000 claims description 3
- 241000588724 Escherichia coli Species 0.000 claims description 2
- 101150070444 glgB gene Proteins 0.000 claims description 2
- 239000000463 material Substances 0.000 abstract description 4
- 239000013067 intermediate product Substances 0.000 abstract 1
- 229920002245 Dextrose equivalent Polymers 0.000 description 12
- 230000000694 effects Effects 0.000 description 8
- 239000000243 solution Substances 0.000 description 7
- 241000194110 Bacillus sp. (in: Bacteria) Species 0.000 description 6
- 238000006243 chemical reaction Methods 0.000 description 6
- 108010028688 Isoamylase Proteins 0.000 description 4
- 238000010438 heat treatment Methods 0.000 description 4
- 241000193830 Bacillus <bacterium> Species 0.000 description 3
- 241000193752 Bacillus circulans Species 0.000 description 3
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 3
- 241000186339 Thermoanaerobacter Species 0.000 description 3
- 102000004139 alpha-Amylases Human genes 0.000 description 3
- 229940024171 alpha-amylase Drugs 0.000 description 3
- 239000008103 glucose Substances 0.000 description 3
- 229910052740 iodine Inorganic materials 0.000 description 3
- 239000011630 iodine Substances 0.000 description 3
- 239000000725 suspension Substances 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- ZCYVEMRRCGMTRW-UHFFFAOYSA-N 7553-56-2 Chemical compound [I] ZCYVEMRRCGMTRW-UHFFFAOYSA-N 0.000 description 2
- 229920000945 Amylopectin Polymers 0.000 description 2
- 229920000856 Amylose Polymers 0.000 description 2
- 241000680658 Bacillus deramificans Species 0.000 description 2
- 241000193385 Geobacillus stearothermophilus Species 0.000 description 2
- 240000003183 Manihot esculenta Species 0.000 description 2
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 description 2
- 241000589516 Pseudomonas Species 0.000 description 2
- 241000205188 Thermococcus Species 0.000 description 2
- WQZGKKKJIJFFOK-DVKNGEFBSA-N alpha-D-glucose Chemical compound OC[C@H]1O[C@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-DVKNGEFBSA-N 0.000 description 2
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 2
- 239000003153 chemical reaction reagent Substances 0.000 description 2
- 230000002255 enzymatic effect Effects 0.000 description 2
- 150000004676 glycans Chemical class 0.000 description 2
- 125000000625 hexosyl group Chemical group 0.000 description 2
- 239000012535 impurity Substances 0.000 description 2
- 238000011534 incubation Methods 0.000 description 2
- 239000000845 maltitol Substances 0.000 description 2
- 235000010449 maltitol Nutrition 0.000 description 2
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 description 2
- 229940035436 maltitol Drugs 0.000 description 2
- 229920001542 oligosaccharide Polymers 0.000 description 2
- 150000002482 oligosaccharides Chemical class 0.000 description 2
- -1 pH 7-8 Substances 0.000 description 2
- 229920001282 polysaccharide Polymers 0.000 description 2
- 239000005017 polysaccharide Substances 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 235000000346 sugar Nutrition 0.000 description 2
- 108010075550 termamyl Proteins 0.000 description 2
- DBTMGCOVALSLOR-UHFFFAOYSA-N 32-alpha-galactosyl-3-alpha-galactosyl-galactose Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(OC2C(C(CO)OC(O)C2O)O)OC(CO)C1O DBTMGCOVALSLOR-UHFFFAOYSA-N 0.000 description 1
- 241001134780 Bacillus acidopullulyticus Species 0.000 description 1
- 241000193755 Bacillus cereus Species 0.000 description 1
- 241000178569 Bacillus circulans subsp. alkalophilus Species 0.000 description 1
- 241000193749 Bacillus coagulans Species 0.000 description 1
- 241000193747 Bacillus firmus Species 0.000 description 1
- 241000194108 Bacillus licheniformis Species 0.000 description 1
- 241000194107 Bacillus megaterium Species 0.000 description 1
- 241000193407 Bacillus ohbensis Species 0.000 description 1
- 244000063299 Bacillus subtilis Species 0.000 description 1
- 235000014469 Bacillus subtilis Nutrition 0.000 description 1
- 241000186146 Brevibacterium Species 0.000 description 1
- 241001509321 Clostridium thermoamylolyticum Species 0.000 description 1
- 241000186216 Corynebacterium Species 0.000 description 1
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 description 1
- RXVWSYJTUUKTEA-UHFFFAOYSA-N D-maltotriose Natural products OC1C(O)C(OC(C(O)CO)C(O)C(O)C=O)OC(CO)C1OC1C(O)C(O)C(O)C(CO)O1 RXVWSYJTUUKTEA-UHFFFAOYSA-N 0.000 description 1
- 229920001353 Dextrin Polymers 0.000 description 1
- 239000004375 Dextrin Substances 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 244000017020 Ipomoea batatas Species 0.000 description 1
- 235000002678 Ipomoea batatas Nutrition 0.000 description 1
- 241000588748 Klebsiella Species 0.000 description 1
- 201000008225 Klebsiella pneumonia Diseases 0.000 description 1
- 241000588747 Klebsiella pneumoniae Species 0.000 description 1
- QIVBCDIJIAJPQS-VIFPVBQESA-N L-tryptophane Chemical compound C1=CC=C2C(C[C@H](N)C(O)=O)=CNC2=C1 QIVBCDIJIAJPQS-VIFPVBQESA-N 0.000 description 1
- 229920002774 Maltodextrin Polymers 0.000 description 1
- 239000005913 Maltodextrin Substances 0.000 description 1
- 241000192041 Micrococcus Species 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 241000178960 Paenibacillus macerans Species 0.000 description 1
- 206010035717 Pneumonia klebsiella Diseases 0.000 description 1
- 229920001218 Pullulan Polymers 0.000 description 1
- 239000004373 Pullulan Substances 0.000 description 1
- 241000205160 Pyrococcus Species 0.000 description 1
- 241000006383 Salimicrobium halophilum Species 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 241000203775 Thermoactinomyces Species 0.000 description 1
- 241001147777 Thermoanaerobacter brockii subsp. finnii Species 0.000 description 1
- 241000186337 Thermoanaerobacter ethanolicus Species 0.000 description 1
- 241000186338 Thermoanaerobacter sp. Species 0.000 description 1
- 241001137870 Thermoanaerobacterium Species 0.000 description 1
- 241000193446 Thermoanaerobacterium thermosaccharolyticum Species 0.000 description 1
- 241001468159 Thermoanaerobacterium thermosulfurigenes Species 0.000 description 1
- 102000004357 Transferases Human genes 0.000 description 1
- 108090000992 Transferases Proteins 0.000 description 1
- 239000007983 Tris buffer Substances 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- GUBGYTABKSRVRQ-ASMJPISFSA-N alpha-maltose Chemical group O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-ASMJPISFSA-N 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 241000617156 archaeon Species 0.000 description 1
- 238000003556 assay Methods 0.000 description 1
- 229940054340 bacillus coagulans Drugs 0.000 description 1
- 229940005348 bacillus firmus Drugs 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 238000002425 crystallisation Methods 0.000 description 1
- 230000008025 crystallization Effects 0.000 description 1
- 230000001419 dependent effect Effects 0.000 description 1
- 235000019425 dextrin Nutrition 0.000 description 1
- 230000002478 diastatic effect Effects 0.000 description 1
- 150000002016 disaccharides Chemical class 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 125000002791 glucosyl group Chemical group C1([C@H](O)[C@@H](O)[C@H](O)[C@H](O1)CO)* 0.000 description 1
- 238000005984 hydrogenation reaction Methods 0.000 description 1
- 230000003301 hydrolyzing effect Effects 0.000 description 1
- 238000010253 intravenous injection Methods 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 229940035034 maltodextrin Drugs 0.000 description 1
- 150000002692 maltoses Chemical class 0.000 description 1
- FYGDTMLNYKFZSV-UHFFFAOYSA-N mannotriose Natural products OC1C(O)C(O)C(CO)OC1OC1C(CO)OC(OC2C(OC(O)C(O)C2O)CO)C(O)C1O FYGDTMLNYKFZSV-UHFFFAOYSA-N 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 229920001592 potato starch Polymers 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 235000019423 pullulan Nutrition 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000035484 reaction time Effects 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 239000000600 sorbitol Substances 0.000 description 1
- 239000011550 stock solution Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- LENZDBCJOHFCAS-UHFFFAOYSA-N tris Chemical compound OCC(N)(CO)CO LENZDBCJOHFCAS-UHFFFAOYSA-N 0.000 description 1
- FYGDTMLNYKFZSV-BYLHFPJWSA-N β-1,4-galactotrioside Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@H](CO)O[C@@H](O[C@@H]2[C@@H](O[C@@H](O)[C@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O FYGDTMLNYKFZSV-BYLHFPJWSA-N 0.000 description 1
Classifications
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P19/00—Preparation of compounds containing saccharide radicals
- C12P19/18—Preparation of compounds containing saccharide radicals produced by the action of a glycosyl transferase, e.g. alpha-, beta- or gamma-cyclodextrins
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P19/00—Preparation of compounds containing saccharide radicals
- C12P19/22—Preparation of compounds containing saccharide radicals produced by the action of a beta-amylase, e.g. maltose
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- Organic Chemistry (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Zoology (AREA)
- Life Sciences & Earth Sciences (AREA)
- Wood Science & Technology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Microbiology (AREA)
- General Chemical & Material Sciences (AREA)
- Biotechnology (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Preparation Of Compounds By Using Micro-Organisms (AREA)
- Enzymes And Modification Thereof (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
The present invention relates to a method of producing maltose syrup, wherein starch is treated with a hexosyltransferase (E.C. 2.4.1) and then a beta-amylase and/or a maltogenic amy-lase, or variant thereof. The invention also relates to an intermediate product suitable as staring material in maltose production processes.
Description
METHOD FOR PRODUCING MALTOSE SYRUP BY USING A HEXOSYLTRANSFERASE
The present invention concerns a method of production of maltose syrup, whereby starch is treated with a hexosyltransferase and a beta-amylase and/or a maltogenic amylase, or variant thereof. Further, the invention also relates to a suitable starting material for the production of maltose.
BACKGROUND OF THE INVENTION Maltose
Maltose is a disaccharide having the chemical structure of 4- O-alpha-D-glucopyronosyl-D-glucopyranose (C12H22O11) and is the main component of maltose syrups.
Application of Maltose Syrups
Maltose is used to replace sucrose in a number of foodstuffs and confectionary products as well as starting product for hydrogenation to maltitol.
Maltose does not crystallize easily, in contrast to, e.g., glucose, which is able to crystallize even in the presence of impurities in high concentrations. Maltose is not able to crystallize and thus to be purified further, unless the maltose used as a starting material exhibits a purity above 90%. Also, the fact that maltose does not crystallize easily is one of the reasons why maltose is a valuable raw material in the candy industry.
Maltose has also other applications, e.g., as the active component of intravenous injection liquids intended for provision of sugar for the patient and as a component in frozen deserts (due to low crystallization ability of maltose) , in the baking and brewing industry, and for production of maltitol, which can be used as a sweetening agent, like sorbitol, vide Glycose Sirups, Science and Technology, Elsevier Applied Science Publishers 1984, pages 117 - 135.
Thus, the purpose of the invention is to provide a method of producing maltose syrup.
DESCRIPTION OF THE INVENTION
The object of the present invention is to provide a method of producing high maltose syrup.
At least in the context of the present invention high maltose syrup is syrup with a maltose content of at least 80%, preferably at least 90%.
Traditional Methods of Producing Maltose
The starting (raw) material for maltose production processes is starch from corn, potato, sweet potato, manioc, rice, and cassava in a concentration of about 10-20% for production of medical grade maltose and in the range of 20-40% for food grade maltose.
Various methods of producing maltose have been known and the purity of the maltose obtained by these methods is in the range from 75-90%. A typical example of these methods comprise heating and treating a starch slurry with alpha-amylase thereby liquefying the starch and then hydrolysing the liquefied starch with beta-amylase and pullulanase (alpha-1, 6-glucosidase) to afford a maltose solution, which may then be purified.
The greater part of the "impurities" in this maltose solution comprises glucose and oligosaccharides, such as maltotriose and limit dextrins, which consists of three or more glucose units.
Method of the invention
The inventors of the present invention have found, that a maltose syrup with a higher maltose content can be obtained - than when liquefying with an alpha-amylase - by treating a starch slurry with a hexosyltransferase (E.C. 2.4.1) followed by treatment with a beta-amylase (E.C. 3.2.1.2) and/or a maltogenic amylase, or a variant thereof.
Thus, in the first aspect the invention relates to a method of producing maltose, wherein starch is treated with i) a hexosyltransferase (E.C. 2.4.1), and then ii)a beta-amylase and/or a maltogenic amylase, or a variant thereof.
Preferably the method of the invention comprises the steps of: a) treating starch with a hexosyltransferase (E.C. 2.4.1) until a product having i)an Additional Degree of Branching (ADB) of between 10- 150% has been provided if using a branching enzyme, and/or ii)a viscosity corresponding to that of liquefied starch obtainable by treating 30% DS starch with wild type Bacillus licheniformis alpha-amylase until a DE in the range from 8-15, preferably DE of between 10-12, has been provided,
b) the product provided in step a) is treated with a beta- amylase and/or a maltogenic amylase, or variant thereof, and optionally c) recovering and/or purifying maltose from the product provided in step b) .
Dextrose Equivalent (DE) and Additional Degree of Branching (ADB) The degree of branching of a starch product is determined by measuring the DE (Dextrose Equivalent) of the starch product after debranching with isoamylase ( Pseudomonas isoamylase available from Hayashibara, Japan) . The higher the DE (after debranching), the higher the degree of branching. The additional degree of branching (ADB) introduced by the hexosyltransferase is calculated as
Additional Degree of Branching = DE - X x 100%
X
X is the DE after debranching of native starch (i.e., the starting material) .
Method for treating starch with hexosyltransferase To obtain an effective enzymatic treatment of the starch, the starch may in a preferred embodiment be gelatinised. Dependent upon the heat stability of the enzyme and the gelatini- sation temperature of the specific starch this can be done either in combination with enzyme treatment or prior to enzyme treatment. Gelatinisation may be carried out either in a batch system or continuously in a jet-cooker. In lab-scale simple heating systems can be used, e.g., an oil bath, pressure cooker or autoclave. Specific reaction conditions for the subsequent enzymatic treatment or for the combined gelatinisation/enzyme process, i.e., temperature, pH, % DS, dosage and incubation time depend upon the characteristics of the enzyme and the starch source.
In an embodiment the starch slurry in step a) of the process of the invention is treated at 50-150°C, preferably in the range from 50-100°C. In the case of using a 1, 4-alpha-glucan branching enzyme as the hexosyltransferase the treating temperature will be in the range from 50-70°C, preferably around 65°C. In an embodiment, when using 1, 4-alpha-glucan branching enzyme the starch is gelatinized first by jetting at 105°C-140°C and then cooled to about 65°C.
In the case of 4-alpha-glucanotransferase (amylo altases or D-enzyme) and CGTase a gelatination step is optional and may be left out. Thus, starch may be treated (incubated directly with the enzyme (s) ) at from 80-100°C, preferably around 90°C. A pullulanase may be added in step b) . In general the starch (raw) starting material is a 10-50% DS starch slurry, preferably a 20-40% DS starch slurry, especially a starch slurry having around 30% DS .
The invention also relates to a product obtainable by a) treating starch with a hexosyltransferase (E.C. 2.4.1) i) until a product having an Additional Degree of Branching (ADB) of between 10-150% has been provided when using a branch- ing enzyme, and/or ii)a viscosity corresponding to that of liquefied starch obtainable by treating 30% DS starch with wild type Bacillus licheniformis alpha-amylase until a DE in the range from 8-15, preferably DE of between 10-12, has been provided. The product is suitable as starting material for maltose processes. The product is stable and have a reduced tendency to retrograde and is soluble in aqueous solution.
In a further aspect the invention relates to a maltose- containing product obtainable by the method of the invention. The product obtained this way has a maltose (DP2) content of above 80%, preferably 85%, especially above 90%.
Further, the invention also relates to the use of the product of the invention prepared by treating starch with a hexyl- transferase as starting (raw) material (substrate) for the pro- duction of maltose.
Hexosyltransferase
Examples of hexyltransferase (E.C. 2.4.1) include 1,4- alpha-Glucan branching enzyme (E.C. 2.4.1.18); 4-alpha- glucanotransferase (amylomaltases or D-enzyme) (E.C. 2.4.1.25); Cyclomaltodextrin glucanotransferase (CGTase) (E.C. 2.4.1.19).
1, 4-alpha-glucan branching enzyme
In an embodiment the hexosyl transferease is 1,4-alpha- glucan branching enzyme which forms additional 1, β-glucosidic linkages of amylopectin and converts amylose into amylopectin. Amylopectin branching enzyme is frequently termed Q-enzyme.
A specifically contemplated 1, 4-alpha-Glucan branching enzyme is derived from Rhodothermus r preferably Rhodothermus obamensis, especially the deposi ted strain E. coli DSM 12607 comprising the glgB gene from Rhodothermus obamensis.
4-alpha-glucanotransferase (amylomaltases or D-enzyme)
In an embodiment the hexosyl transferease is 4-alpha- glucanotransferase, which transfers a segment of a 1, 4-alpha-D- glucan to a new 4-position in an acceptor, which may be glucose or 1, 4-alpha-D-glucan. 4-alpha-glucanotransferase is often referred to as D-enzyme.
A specifically contemplated 4-alpha-glucanotransferase is derived from Thermococcus li toralis (Jeon, Beong-Sam, et al : 4- alpha-Glucanotransferase from the hyperther ophilic archaeon Thermococcus li toralis (1997). Eur . J.Biochem. 248: 171-178.)
CGTase
In an embodiment the CGTase or CGTase variant is derived from a strain of Bacillus, a strain of Brevibacterium, a strain of Clostridi um, a strain of Corynebacterium, a strain of Kleb- siella, a strain of Micrococcus, a strain of Thermoanaerobium, a strain of Thermoanaerobacter, a strain of Thermoanaerobacte- ri um, a strain of Thermoanaerobacterium, or a strain of Ther- moactinomyces.
In a preferred embodiment, the CGTase or CGTase variant is derived from a strain of Bacillus autolyticus, a strain of Bacillus cereus, a strain of Bacillus circulans, a strain of Bacillus circulans var. alkalophilus, a strain of Bacillus coagulans, a strain of Bacillus firmus, a strain of Bacillus halophilus, a strain of Bacillus macerans, a strain of Bacillus megaterium, a strain of Bacillus ohbensis, a strain of Bacillus stearothermophilus, a strain of Bacillus subtilis, a strain of
Klebsiella pneumonia, a strain of Thermoanaerobacter ethanolicus, a strain of Thermoanaerobacter finnii, a strain of Clostridium thermoamylolyticum, a strain of Clostridium thermosaccharolyticum, or a strain of Thermoanaerobacterium thermosulfurigenes .
In a more preferred embodiment the CGTase or CGTase variant is derived from the strain of Bacillus sp. strain 1011, the strain Bacillus sp. strain 38-2, the strain Bacillus sp. strain 17-1, the strain Bacillus sp. 1-1, the strain Bacillus sp. strain B1018, the strain Bacillus circulans Strain 8, the strain Bacillus circulans Strain 251, or the strain Thermoanaerobacter sp. ATCC 53627, or mutants or variants thereof.
Contemplated CGTase variants are disclosed in WO 96/33267 (Novozymes A/S) and WO 99/15633 (Novozymes A/S), which are hereby incorporated by reference.
A commercially available CGTase product is Toruzyme® from Novozymes A/S.
Beta-Amylase Examples of beta-amylases (E.C. 3.2.1.2) include crop beta- a ylases, such as barley beta-amylases, wheat beta-amylases, soybean beta-amylases, and beta-amylases derived from Bacillus sp., such as the beta-amylase disclosed in US patent no. 4,970,158 (Novozymes A/S) . Commercially available beta-amylases include Spezyme® BBA and Spezyme® DBA from Genencor Int.
Pullulanase
Examples of pullulanases (E.C. 3.2.1.41) include a thermosta- ble pullulanase from, e.g., Pyrococcus or a protein engineered pullulanase from, e.g., a Bacill us strain such as Bacillus aci - dopullulyticus or Bacillus deramificans (e.g., the Bacillus
deramificans pullulanase with GeneBank accession number Q68699) .
Commercially available pullulanases include Pro ozyme® D from Novozymes A/S and Optimax® from Genencor Int.
Maltogenic Amylase
A maltogenic amylase (E.C. 3.1.133) hydrolyses 1,4-alpha-
D-glucosidic linkages in polysaccharides so as to remove successive alpha-maltose residues from the non-reducing ends of the chains. A maltogenic amylases acts on starch and related polysaccharides and oligosaccharides.
An Example of a suitable maltogenic amylase is the maltogenic amylase produced by Bacillus stearothermophilus C599 disclosed in EP patent no. 120,693 (Novo Industri A/S). Contemplated maltogenic amylase variants are disclosed in WO 99/43794 and WO 99/43793, which are thereby incorporated by reference.
A commercially available maltogenic amylase is sold under the tradename Maltogenase® (Novozymes A/S, Denmark) .
MATERIALS & METHODS
Branching enzyme: Rhodothermus obamensis D-enzyme disclosed in WO
00/58445 (Novozymes A/S, Denmark) . Spezyme® BBA 1500 is a barley beta-amylase (available from
Genencor Int . , USA) .
Promozyme® D is a pullulanase derived from a strain of Bacillus
(available from Novozymes A/S, Denmark)
Isoamylase: Pseudomonas isoamylase (available from Hayashibara, Japan) .
Toruzyme® is a heat-stable cyclomaltodextrin glucanotransferase
(CGTase) derived from a strain of Thermoanaerobacter (available on request from Novozymes A/S, Denmark) .
Termamyl® LC is an alpha-amylase derived from Bacillus licheniformis (available on request from Novozymes A/S, Denmark)
Maltogenase® (available from Novozymes A/S, Denmark) .
Wild type Bacillus licheniformis alpha-amylase is disclosed as
SEQ ID NO: 4 in WO 99/19467. (Novozymes A/S, Denmark).
Methods
Beta-amylase activity (DP°)
The activity of Spezyme® BBA 1500 is expressed in Degree of Diastatic Power (DP°) . It is the amount of enzyme contained in 0.1 ml of a 5% solution of the sample enzyme preparation that will produce sufficient reducing sugars to reduce 5 ml of Fehling' s solution when the sample is incubated with 100 ml of substrate for 1 hour at 20°C (68°F) .
Pullulanase activity (New Pullulanase Unit Novo (NPUN) One new Pullulanase Unit Novo (NPUN) is a unit of endo- pullulanase activity and is measured relative to Novozymes standard made on 0.7% Red Pullulan, 40°C, pH 4.5, 30 minutes reaction time. A detailed description of the analysis method is available on request (SOP No.: EB-SM.0420.02/01) .
Branching Enzyme Activity
Branching Enzyme activity is determined according to a modified version of the procedure described by Takata et al., Applied and Environmental Microbiology (1994), p. 3097 (assay A) :
20 micro 1 enzyme solution is mixed with 50 micro litre water and 50 micro litre substrate solution and incubated for 30 minutes at testing temperature. The substrate solution is 0.1% type III amylose dissolved in Tris buffer. The reaction is terminated by the addition of 2 ml of iodine reagent. Iodine reagent is made daily from 0.5 ml of stock solution (0.26 g of I and 2.6 g of KI in 10 ml of water) mixed with 0.5 ml of 1 N HC1 and diluted to 130 ml. The mixture is incubated for 15 minutes at room temperature to stabilize the colour. Activity
is measured as difference in A660 between a tested sample and a control in which cell extract is replaced by water. One unit of branching enzyme activity is defined as the amount of enzyme that can decrease the A660 of the amylose-iodine complex by 1% per minute at 60 °C, pH 7.0.
Method for treating starch with hexosyltransferase a) when using Branching Enzyme the following procedure may be used: A 10-30% DS, pH 7-8, starch suspension is gelatinised in a jet-cooker or an autoclave. The slurry is then cooled to 60- 70°C and branching enzyme added. When the specified conversion is reached (total time will depend upon dosage) the reaction is terminated by heating to 100°C for 15 minutes.
b) for Glucanotransferase or CGT'ase preparation can be made as follows :
A 30% DS, pH 5-7, starch suspension is prepared and enzyme added. The suspension is then heated to 70-90°C and incu- bated for 4-24h. When the specified conversion is reached (total time will depend upon dosage) the reaction is terminated by heating to 140°C for 5-15 minutes.
EXAMPLES
Example 1
Production of maltose
30% DS potato starch substrate liquefied with Branching Enzyme was prepared. The starch slurry was clear and stable. The starch slurry was then treated with beta-amylase (1 DP°/g DS) and pullulanase (1 NPUN/g DS) at 60°C, pH 5.0.
After 72 hours incubation 89% maltose was obtained. In comparison to this only 75% maltose was obtained under identical conditions using Termamyl LC DE 10 maltodextrin.
Claims
1. A method of producing maltose, wherein starch is treated with i) a hexosyltransferase (E.C. 2.4.1), and then ii)a beta-amylase (E.C. 3.2.1.2) and/or a maltogenic amylase (E.C. 3.2.1.133), or variant thereof.
2. The method of claim 1, comprising the steps of: a) treating starch with a hexosyltransferase (E.C. 2.4.1) un- til a product having i) an Additional Degree of Branching (ADB) of between 10-150% has been provided if using a branching enzyme, and/or ii) a viscosity corresponding to that of liquefied starch obtainable by treating 30% DS starch with wild type Bacillus licheniformis alpha-amylase until a DE in the range from 8-15, preferably DE of between 10-12, has been provided, b) the product provided in step a) is treated with a beta- amylase and/or a maltogenic amylase, or variant thereof, and optionally c) recovering and/or purifying maltose from the product provided in step b) .
3. The method of claim 2 wherein starch in step a) is treated at 50-150°C, preferably in the range from 50-100°C.
4. The method of claim 1 or 2, wherein further a pullulanase is added in step b) .
5. The method of any of claims 1-4, wherein a 10-50%DS starch slurry, preferably a 20-40% DS, especially around 30% DS starch slurry is used as the starting material.
6. The method of claim 1, wherein the hexyltransferase (E.C. 2.4.1.) is one or more of the enzymes selected from the group consisting of 1, 4-alpha-Glucan branching enzyme (E.C. 2.4.1.18); 4-alpha-glucanotransferase (amylomaltases or D- enzyme) (E.C. 2.4.25); Cyclomaltodextrin glucanotransferase (CGTase) (E.C. 2.4.1.19) .
7. The method of claims 1-6, wherein the starch in step a) is treated with a combination of D-enzyme and a maltogenic amylase or variant thereof.
8. The method of claim 1, wherein the beta-amylase (E.C. 2.4.1.2) is barley beta-amylase.
9. The method of claim 1, wherein the pullulanase is a Bacil l us pullulanase.
10. The method of claim 6, wherein the 1, 4-alpha-Glucan branching enzyme (E.C. 2.4.1.18) is derived from Rhodothermus, preferably Rhodothermus obamensis .
11. The product obtainable by treating starch with a hexosyltransferase (E.C. 2.4.1) until a product having i) an Additional Degree of Branching (ADB) of between 10-150% has been provided if using a branching enzyme, and/or ii) a viscosity corresponding to that of liquefied starch ob- tainable by treating 30% DS starch with wild type Bacillus licheniformis alpha-amylase until a DE in the range from 8-15, preferably DE of between 10-12, has been provided.
12. The product of claim 11, wherein the hexoyltransferase (E.C. 2.4.1) is one or more of the enzymes selected from the group consisting of 1, 4-alpha-Glucan branching enzyme (E.C. 2.4.1.18); 4-alpha-glucanotransferase (amylomaltases or D- enzy e) (E.C. 2.4.25); Cyclomaltodextrin glucanotransferase (CGTase) (E.C. 2.4.1.19) .
13. The method of claim 12, wherein the 1, 4-alpha-Glucan branching enzyme (E.C. 2.4.1.18) is derived from Rhodothermus, preferably Rhodothermus obamensis especially the deposi ted strain E. coli DSM 12607 comprising the glgB gene from Rhodothermus obamensis .
14. The syrup product obtainable by the method of any of claims 1-10.
15. The syrup product of claim 14, wherein the maltose (DP2) content is above 80%, preferably 85%, especially above 90%.
16. Use of a product of any of claims 11-13, as starting ate- rial (substrate) for the production of maltose.
17. Use according to claim 16, wherein a portion of the product is used as starting material (substrate) for the production of maltose.
Priority Applications (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2002516343A JP2004504852A (en) | 2000-07-28 | 2001-07-17 | Method for producing maltose syrup using hexosyltransferase |
| AU2001281735A AU2001281735A1 (en) | 2000-07-28 | 2001-07-17 | Method for producing maltose syrup by using a hexosyltransferase |
| EP01960179A EP1307581A1 (en) | 2000-07-28 | 2001-07-17 | Method for producing maltose syrup by using a hexosyltransferase |
Applications Claiming Priority (4)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DKPA200001147 | 2000-07-28 | ||
| DKPA200001147 | 2000-07-28 | ||
| US22593700P | 2000-08-17 | 2000-08-17 | |
| US60/225,937 | 2000-08-17 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| WO2002010427A1 true WO2002010427A1 (en) | 2002-02-07 |
Family
ID=26068856
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| PCT/DK2001/000504 WO2002010427A1 (en) | 2000-07-28 | 2001-07-17 | Method for producing maltose syrup by using a hexosyltransferase |
Country Status (5)
| Country | Link |
|---|---|
| US (1) | US20030148471A1 (en) |
| EP (1) | EP1307581A1 (en) |
| JP (1) | JP2004504852A (en) |
| AU (1) | AU2001281735A1 (en) |
| WO (1) | WO2002010427A1 (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2864088A1 (en) * | 2003-12-19 | 2005-06-24 | Roquette Freres | New highly branched, soluble glucose polymers, useful, e.g. as energy sources in foods and for peritoneal dialysis, comprise specific distribution of branched chain lengths |
| WO2007030507A1 (en) * | 2005-09-09 | 2007-03-15 | Tate & Lyle Ingredients Americas, Inc. | Production of crystalline short chain amylose |
| US20110033600A1 (en) * | 2008-04-02 | 2011-02-10 | Pieter Lykle Buwalda | Gum confections |
| CN105316378A (en) * | 2014-06-28 | 2016-02-10 | 侯名能 | Preparation method of maltitol |
| WO2021169096A1 (en) * | 2020-02-24 | 2021-09-02 | 江南大学 | Method for coupling multiple enzymes to produce maltodextrin having single degree of polymerization |
| CN114908072A (en) * | 2022-03-10 | 2022-08-16 | 江苏省奥谷生物科技有限公司 | Beta-amylase mutant and application thereof in maltose preparation |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100868329B1 (en) * | 2007-02-01 | 2008-11-12 | 씨제이제일제당 (주) | A method for preparing enzymatically highly branched-amylose and amylopectin cluster |
| US20080286410A1 (en) * | 2007-03-06 | 2008-11-20 | Richmond Patricia A | Production of Resistant Starch Product |
| CN101816387B (en) * | 2010-04-30 | 2012-07-25 | 西藏天麦力健康品有限公司 | Highland barley maltose preparation method |
| CN108300745B (en) * | 2017-12-29 | 2021-04-27 | 齐鲁工业大学 | Method for preparing special modified starch by using complex enzyme |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO1992013962A1 (en) * | 1991-01-31 | 1992-08-20 | Novo Nordisk A/S | Enzymatic process for glucosylation of glucosides |
| EP0690170A1 (en) * | 1994-06-29 | 1996-01-03 | Coöperatieve Verkoop- en Productievereniging van Aardappelmeel en Derivaten 'AVEBE' B.A. | A process for surface sizing or coating paper |
| WO1998015347A1 (en) * | 1996-10-07 | 1998-04-16 | Coöperatieve Verkoop- En Productievereniging Van Aardappelmeel En Derivaten Avebe B.A. | Use of modified starch as an agent for forming a thermoreversible gel |
| EP0905256A1 (en) * | 1997-09-26 | 1999-03-31 | Roquette Frˬres | Process for producing a syrup rich in maltose |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2787809B1 (en) * | 1998-12-29 | 2002-01-18 | Roquette Freres | PROCESS FOR THE MANUFACTURE OF A MALTOSE-RICH SYRUP |
-
2001
- 2001-07-17 WO PCT/DK2001/000504 patent/WO2002010427A1/en not_active Application Discontinuation
- 2001-07-17 US US10/332,939 patent/US20030148471A1/en not_active Abandoned
- 2001-07-17 JP JP2002516343A patent/JP2004504852A/en active Pending
- 2001-07-17 AU AU2001281735A patent/AU2001281735A1/en not_active Abandoned
- 2001-07-17 EP EP01960179A patent/EP1307581A1/en not_active Withdrawn
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO1992013962A1 (en) * | 1991-01-31 | 1992-08-20 | Novo Nordisk A/S | Enzymatic process for glucosylation of glucosides |
| EP0690170A1 (en) * | 1994-06-29 | 1996-01-03 | Coöperatieve Verkoop- en Productievereniging van Aardappelmeel en Derivaten 'AVEBE' B.A. | A process for surface sizing or coating paper |
| WO1998015347A1 (en) * | 1996-10-07 | 1998-04-16 | Coöperatieve Verkoop- En Productievereniging Van Aardappelmeel En Derivaten Avebe B.A. | Use of modified starch as an agent for forming a thermoreversible gel |
| EP0905256A1 (en) * | 1997-09-26 | 1999-03-31 | Roquette Frˬres | Process for producing a syrup rich in maltose |
Cited By (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US7612198B2 (en) | 2003-12-19 | 2009-11-03 | Roquette Freres | Soluble highly branched glucose polymers |
| EP1548033A2 (en) * | 2003-12-19 | 2005-06-29 | Roquette Frˬres | Higly branched soluble glucose polymers |
| EP1548033A3 (en) * | 2003-12-19 | 2005-10-26 | Roquette Frˬres | Higly branched soluble glucose polymers |
| FR2864088A1 (en) * | 2003-12-19 | 2005-06-24 | Roquette Freres | New highly branched, soluble glucose polymers, useful, e.g. as energy sources in foods and for peritoneal dialysis, comprise specific distribution of branched chain lengths |
| US7678555B2 (en) | 2005-09-09 | 2010-03-16 | Tate & Lyle Ingredients Americas, Inc. | Production of crystalline short chain amylose |
| US7674897B2 (en) | 2005-09-09 | 2010-03-09 | Tate & Lyle Ingredients Americas, Inc. | Production of crystalline short chain amylose |
| WO2007030507A1 (en) * | 2005-09-09 | 2007-03-15 | Tate & Lyle Ingredients Americas, Inc. | Production of crystalline short chain amylose |
| US7964718B2 (en) | 2005-09-09 | 2011-06-21 | Tate & Lyle Ingredients Americas Llc | Production of crystalline short chain amylose |
| AU2006287550B2 (en) * | 2005-09-09 | 2011-07-21 | Novozymes A/S | Production of crystalline short chain amylose |
| US20110033600A1 (en) * | 2008-04-02 | 2011-02-10 | Pieter Lykle Buwalda | Gum confections |
| CN105316378A (en) * | 2014-06-28 | 2016-02-10 | 侯名能 | Preparation method of maltitol |
| WO2021169096A1 (en) * | 2020-02-24 | 2021-09-02 | 江南大学 | Method for coupling multiple enzymes to produce maltodextrin having single degree of polymerization |
| CN114908072A (en) * | 2022-03-10 | 2022-08-16 | 江苏省奥谷生物科技有限公司 | Beta-amylase mutant and application thereof in maltose preparation |
| CN114908072B (en) * | 2022-03-10 | 2023-08-15 | 江苏省奥谷生物科技有限公司 | Beta-amylase mutant and application thereof in maltose preparation |
Also Published As
| Publication number | Publication date |
|---|---|
| US20030148471A1 (en) | 2003-08-07 |
| AU2001281735A1 (en) | 2002-02-13 |
| EP1307581A1 (en) | 2003-05-07 |
| JP2004504852A (en) | 2004-02-19 |
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