The Functions of β-Amylases Treatment

β -Amylase (EC 3.2.1.2) is an exotype glycosylase. When acting on starch, cut a maltose unit from the non-reducing end of the α -1-4 glycoside bond, to produce maltose and macromolecular β -limit dextrin. Since the enzyme acts on the substrate, Walden inverts to change the product from α-maltose to β-maltose. β -Amylase cannot hydrolyze the α -1,6 bond of amylopectin, nor continue to hydrolysis across the branch point, therefore, the hydrolysis of amylopectin is incomplete, with the β -limit dextrin of residual macromolecules. When β -amylase hydrolyzes starch, because there are always macromolecules from the end of the molecule, the viscosity decline is very slow and cannot be used as a liquefied enzyme, while β -amylase hydrolyzes starch hydrolysis products such as maltodextrin and maltooligosaccharide, the hydrolysis speed is very fast, so it is used as a saccharification enzyme.

Fig.1 Mode action of the β-amylase. (CD BioGlyco)

β-Amylases Treatment Services at CD BioGlyco

Modified starches display improved paste clarity, paste and gel texture, film formation, and adhesiveness as well as decreased retrogradation, gelling tendencies of pastes, and gel syneresis. CD BioGlyco uses β-amylase to improve the characteristics of corn starch.

• Enzyme-modified starch granules show a porous surface, and at the same time, the crystal structure of starch granules structure after enzymatic digestion presents a loose state and the orderly structure is unstable, which can reduce the gelatinization of enzymatically modified starch and is easy to produce and process. Modified starch's recovery value and viscosity in the gelatinization process are significantly improved.
• We use scanning electron microscopy (SEM), with a high-performance anion exchange chromatography-pulsed amperometric detector (HPAEC-PAD), Fourier transform infrared spectrometer (FTIR), X-ray diffraction (XRD), differential scanning calorimetry (DSC), thermal gravimetric analyzer (TGA), rheometer and other instruments to analyze the morphological characteristics, chain length, short-range order structure, long-range order structure, thermodynamic properties, and gel characteristics, to ensure that meet the requirements of your indicators.

Fig.2 Technology roadmap of corn-modified starch. (CD BioGlyco, 2023）

Applications

• As a glycan agent, β-amylase is mainly used in the food industry to make malt syrup, beer, bread, and soy sauce.
• In the vinegar-making industry, β-amylase is commonly used to replace some bran koji segments.

Advantages

• Produced more than 90% malt syrup
• Modified starch has good thermal stability, no easy moisture absorption, has a certain transparency.

Based on our One-Stop Solution for Carbohydrate Manufacture platform, CD BioGlyco not only provides Polysaccharide Manufacture Services but also Monosaccharide, Oligosaccharide, Glycolipid, etc. Moreover, we have several Technologies for Modified Starch Manufacture, using physical, chemical enzymatic, and genetic modification methods. If you have any needs in glycobiology, please feel free to contact us.

• Glucoamylase Treatment
• α-Glucosidases Treatment