• Microbiology and Biotechnology Letters
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• v.14 no.5
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• pp.359-363
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• 1986

S. diastaticus hydrolysised $\alpha$-1.4 linkage of the starch and was known fermenting yeast strain, but poorly hydrolized $\alpha$-1.6 linkage of the starch. To improve the starch fermentation ability of yeast, we tried that protoplast fusion between S. diastaticus and C. tropicalis and finally two starins of fusant (FPDC42, FPDC43) were obtained. C. tropicalis well hydrolysis both $\alpha$-1.4 and $\alpha$-1.6 linkanges in the starch. The protoplast of parental auxotrophic cells were fused in the presence of 10mM CaCl$_2$ and 35% of polyethylene glycol (M. W. 4,000). The fusion frequency was 10$^{-5}$ to 10$^{-6}$. Properties of the fusants(genetic stability, assimilation of carbon sources, random spore formation, copper resistance, NaCl tolerance, DNA content, cell size and growth rate) were investigated.

• Advances in Traditional Medicine
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• v.4 no.4
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• pp.227-234
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• 2004

An ${\alpha}-Amylase$ was purified to apparent homogeneity from germinating soybean seeds (Glycine max). Enzyme showed high specificity for starch. ${\alpha}-Amylase$ from soybean has optimum pH at 7.6 in the pH range 4.0-10.6. At this pH, the $K_m$ of starch was 2.63 mg/ml and the $V_{max}$ was equal to 52.6 mg/ml/min protein. Optimum temperature of the enzyme was found to be $55^{\circ}C,\;Q_{10}$ equal to 1.85 and energy of activation equal to 12 kcal/mol. Additives like, EDTA reduced the activity of ${\alpha}-amylase$ whereas PMSF enhanced the activity. ${\alpha}-Amylase$ was inhibited by several heavy metal ions.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.44 no.2
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• pp.138-142
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• 1999

An experiment was carried out to find out the changes in morphology, sugars, and $\alpha$-amylase activity during the priming of rice seeds (Oryza sativa L. cv. ＇Ilpumbyeo＇). For priming, seeds were soaked in -0.6 MPa PEG solution at 15$^{\circ}C$ for 4 days (properly primed) and at $25^{\circ}C$ for 4 and 10 days (over-primed) and dried at room temperature. The size of coleoptile and differentiated leaves of properly primed seeds were bigger and coleoptile was separated from the other part of embryo compared with non-primed and over-primed seeds. As priming of seeds advanced, compound starch grains in the endosperm disintegrated into tiny starch granules, and small holes were found in the tiny starch granules and a cavities developed between embryo and endosperm. The radicle and plumule of properly primed germinating seeds developed faster than non-primed and overprimed germinating seeds. Sucrose, maltose, and raffinose contents of properly primed seeds decreased, while content of glucose and fructose and $\alpha$-amylase activity increased. However, sugar content and $\alpha$-amylase activity of over-primed seeds were lower compared with non-primed seeds or properly primed seeds.

• Applied Biological Chemistry
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• v.31 no.3
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• pp.267-273
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• 1988

Transformed, hybrid strains of the yeast Saccharomyces capable of simultaneous secretion of both glucoamylase and ${\alpha}-amylase$ have been produced. These strains can carry out direct, one-step assimilation of starch with conversion efficiency greater than 93% during a 5 day growth period. One of the transformants converts 92.8% of available starch into reducing sugars in only 2 days. Glucoamylase secretion by these strains results from expression of one or more chromosomal STA genes derived from Saccharomyces diastaticus. The strains were transformed by a plasmid(pMS12) containing mouse salivary ${\alpha}-amylase$ cDNA in an expression vector containing yeast alcohol dehydrogenase promoter and a segment of yeast $2{\mu}$ plasmid. The major starch hydrolysis product produced by crude amylases found in culture broths is glucose, indicating that ${\alpha}-amylase$ and glucoamylase act cooperatively.

• Applied Biological Chemistry
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• v.40 no.3
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• pp.220-224
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• 1997

As corn starches with different amylose content were heated at different temperature $(100^{\circ}C,\;121^{\circ}C)$ with starch / water ratio (1:3.5, 1:9) and heating-cooling treatment was repeated up to 4 times, the yield of RS(resistant starch) from heated corn starches was investigated by the enzymatic-gravimetric method and the ${\alpha}-amylase$ treatment. Compared to ${\alpha}-amylase$ method, enzymatic-gravimetric method was more effective to hydrolyze the amorphous region of heated corn starch. With increasing the amylose content and the number of heating-cooling treatment, the yield of RS increased, regardless of isolation method. Heated corn starches formed at $121^{\circ}C$ provided higher yield of RS than those formed at $100^{\circ}C$. Higher RS yield was also observed in the case of starch/water ratio (1:3.5) compared to the case of ratio (1:9).

• Korean Journal of Food Science and Technology
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• v.31 no.2
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• pp.482-487
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• 1999

Periodate-oxidized soluble starch and maltohexaose reacted with ${\alpha}-NH_2$ group of free amino acids and ${\varepsilon}-NH_2$ group of peptidyl lysine. The result shows that periodate-oxidized soluble starch and maltooligosaccharides reacted with protein and formed Schiff base between CHO group of oxidized sugar and ${\varepsilon}-NH_2$ group of surface lysine of protein molecule. Carbon and hydrogen composition of sweet potato ${\beta}-amylase$ modified with oxidized soluble starch increased and it's nitrogen composition decreased. Carbohydrate contents of sweet potato ${\beta}-amylase$ modified with oxidized soluble starch were 13.2% (pentamer), 13.4% (monomer), and with oxidized maltohexaose were 9.7% (pentamer), 9.3% (monomer) by $phenol-H_2SO_4$ method. Alpha-amino group of N-terminal, and ${\varepsilon}-NH_2$ group of lysine, of sweet potato ${\beta}-amylase$ were reacted with oxidized soluble starch by dinitrophenylation were 70% (pentamer), 73% (monomer) and 33% (pentamer), 26% (monomer), respectively, in comparison with native enzyme.

• Elastomers and Composites
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• v.43 no.4
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• pp.221-229
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• 2008

Starch as matrix polymer was used to do graft copolymerization with 2-ethylhexylacrylate, methyl methacrylate and acrylic acid. The polymerization was carried out by radical emulsion polymerization with increasing contents of starch. When 0.174% of $\alpha$-amylase as enzyme for starch was added, it was found that it made the best stable emulsion. The glass transion temperature of the polymerized material was increased with starch contents. The particle size and viscosity of the emulsion increased with starch contents due to the increased hydroxy group. Peel strength also increased with contents of starch because the enhanced hydroxy group caused to increase affinity between substrate surface and polymer materials. However, the initial tackiness decreased with starch contents owing to film hardness by higher glass transion temperature.

• Microbiology and Biotechnology Letters
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• v.22 no.1
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• pp.106-113
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• 1994

A novel method for production of concentrated purity maltose using swollen extruded corn starch was investigated. Degree of gelatinization of extruded starch suitable for maltose formation was found to be around 70%. The optimal amiunt of enzyme was 400 unit fungal $\alpha $-amylase per g of starch, and the reaction time was 12 hours. At extruded starch concentration of 300 g/l(w/v), maltose concentration and content were reached up to 220 g/l(w/v) and 77%(w/w), respectively. The maltose forming reaction was also successfully proceeded at high starch concentration of 700 g/l(w/v), however, the conversion yield and content were decreased. By the addition of extruded starch by fed-batch wise, the maltose concentration, purity, and conversion yield could be improved up to 465 g/l(w/v), 70%(w/w), and 0.63, respectively. The investigated maltose production process seems to have many potential advantages over the conventional process utilizing liquefied starch, and the feasibility for industrial application needs to be evaluated.

• Microbiology and Biotechnology Letters
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• v.22 no.3
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• pp.283-289
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• 1994

The production of maltose utilizing swollen extrusion starch seems to have many technical advantages, such as, high reaction rate and high yield, production of high purity concentrated maltose, and low energy consumption, over the conventional method utilizing liquefied starch. The characteristics of maltose formation in heterogeneous enzyme reaction system comtaining swollen extrusion starch was investigated using fungal $\alpha $-amylase. The influence of extrusion conditions on structure of extruded starch, such as, degree of gelatinization, water absorption index, and water solubility index was analyzed. The relationship between the structural features and maltose forming reaction was investigated, and the result was analyzed in terms of surface reaction of insoluble extruded swollen starch. The characteristics of maltose formation from swollen sxtrusion starch was compared using endo-type fungal $\alpha $-amylase and exo-type $\beta $anylase, and the structural trasformation of extruded starch was also observed to clarify the reaction mechanism.

• KSBB Journal
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• v.14 no.6
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• pp.707-712
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• 1999

We have produced new-structured oligosaccharides using mixed-enzyme reactor of dextransucrase from Leuconostoc mesenterides B-512FMCM and ${\alpha}$-amylase. When the concentrations of sucrose and starch were 10%(w/v) and 5%(w/v), respectively, the maximum yield of oligosaccharides with both dextransucrase(100U) and ${\alpha}$-amylase(1000U) was 66.4%. The activity of dextransucrase in mixed-enzyme reactor was increased about 2.5 times by acceptor reaction with starch hydrolyzates. As the activities of dextransucrase:${\alpha}$-amylase were increased from 20U:200U to 500U:5000U, the amount of polymer was increased and the yield of oligosaccharides was decreased. By the addition of sucrose into mixed-enzyme reactor following the prehydrolysis of starch with ${\alpha}$-amylase, the yield was increased up to 12% compared with that of mixed-enzyme reactor without the addition of starch hydrolyzate. New structured-oligosaccharides showed heat resistance up to 140$^{\circ}C$ and was stable in acidic condition at pH 3~6.