Properties and Applications of DP4 syrup Reference 4 Properties Stable to heat and acid, low Maillard reactivity, colourless Mild sweetness (1/3 of su...
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Download Improving the production planning and control process. Introduction. Maintaining and improving the competitive edge of an enterprise re- quires continuous improvement in all areas of its activities. In order that the anticipated effects
Download Improving the production planning and control process. Introduction. Maintaining and improving the competitive edge of an enterprise re- quires continuous improvement in all areas of its activities. In order that the anticipated effects
Download Improving the production planning and control process. Introduction. Maintaining and improving the competitive edge of an enterprise re- quires continuous improvement in all areas of its activities. In order that the anticipated effects
Download Improving the production planning and control process. Introduction. Maintaining and improving the competitive edge of an enterprise re- quires continuous improvement in all areas of its activities. In order that the anticipated effects
Download Improving the production planning and control process. Introduction. Maintaining and improving the competitive edge of an enterprise re- quires continuous improvement in all areas of its activities. In order that the anticipated effects
Download Improving the production planning and control process. Introduction. Maintaining and improving the competitive edge of an enterprise re- quires continuous improvement in all areas of its activities. In order that the anticipated effects
Download Improving the production planning and control process. Introduction. Maintaining and improving the competitive edge of an enterprise re- quires continuous improvement in all areas of its activities. In order that the anticipated effects
Download Improving the production planning and control process. Introduction. Maintaining and improving the competitive edge of an enterprise re- quires continuous improvement in all areas of its activities. In order that the anticipated effects
Download Improving the production planning and control process. Introduction. Maintaining and improving the competitive edge of an enterprise re- quires continuous improvement in all areas of its activities. In order that the anticipated effects
Download Improving the production planning and control process. Introduction. Maintaining and improving the competitive edge of an enterprise re- quires continuous improvement in all areas of its activities. In order that the anticipated effects
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Enzymatic process for maltotetraose production Sung-Ho Lee, Ph.D. Grain Processing Applied Innovation Center
Properties and Applications of DP4 syrup Oligosaccharids: Production, properties and application Japanese Technology Reviews Section E: Biotechnology Vol. 3, No. 2, 1993 Gordon and Breach Science Publishers
Properties Stable to heat and acid, low Maillard reactivity, colourless Mild sweetness (1/3 of sucrose) Clean tasting, efficient digestability Resistant to retrogradation of starch gel Higher moisture retainment at low humidity, lower moisture absorptivity at high humidity than sucrose Higher freezing point Higher viscosity Good tertiary property, inhibits growth of intestinal putrefactive bacteria Reference
4
Introduction of SAS3 (DP4-producing alpha-amylase)
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SAS 3 is a genetically modified amylase from Pseudomonas saccharophilia expressed in Bacillus licheniformis.
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Major product: Maltotetraose
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Exo-type alpha-amylase
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Food-grade (GRAS)
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Ability to hydrolyze conventional liquefied starch to produce high DP4 syrup.
5
SAS3 : non-maltogenic amylase engineered for thermostability and exo-specificity Amylopectin enzymatic degradation
Effect of debrancher : Optimax® L-1000 (pullulanase)
12
Effect of debrancher : pH for SAS3+Optimax® L-1000
21 hours
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Effect of DS
14
Patent application submitted
Genencor “Production of Maltotetraose Syrup Using a Pseudomonas Saccharophila Maltotetraohydrolase Variant” Publication No.: WO2010/118269
Conclusions
Genetically engineered SAS3 from Pseudomonas sacharophilia was expressed in Bacillus licheniformis. Optimal conditions of SAS3 were pH 5.0~5.5 and 60~65 oC. Incubation of SAS3 with starch resulted in >45% DP4 production. Addition of pullulanase was effective to boost DP4 production. Lower dry solids (<32%DS) of starch liquefact resulted in increased DP4 production.
