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.

Methods, Oligosaccharides, Glycosylation

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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.

Enzymes, Proteins, Protein structure, Bacterial proteins, Enzyme structure-activity relationships

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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.

Statistical Data Included, Analysis, Starch, Microbiological research, Amylases

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