A new way of producing isomalto-oligosaccharide syrup by using the transglycosylation reaction of neopullulanase

Article Abstract:

The factors that contribute to the maximization of the isomalto- oligosaccharides concentration in syrup was investigated. This involves the utilization of neopullulanase-catalyzed transglycosylation in the production of isomalto-oligosaccharide syrup from starch. Bacillus subtilis was used to improve the product yield. The superiority of the present approach over conventional methods was demonstrated.

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Characteristics of two forms of alpha-amylases and structural implication

Article Abstract:

Research was conducted to examine structural and functional characteristics of whole and truncated forms of alpha-amylase in Bacillus subtilis. Results from genomic and protein analyses indicated both forms orginated from the same gene and the truncated form exhibited structural domains of enzyme activity.

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Introduction of raw starch-binding domains into Bacillus subtilis alpha-amylase by fusion with the starch-binding domain of Bacillus cyclomaltodextrin glucanotransferase

Article Abstract:

Research has been conducted on the chimeric enzymes Ch1 Amy and Ch2 Amy. Results indicate that no difference in enzymatic characteristics has been detected among these chimeric enzymes.

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