Expression and Enzymatic Properties of β-Amylase

doi:10.7506/spkx1002-6630-201603030

Abstract

Abstract:

In this research, a recombinant Pichia pastoris strain GS-BBA overexpressing barley β-amylase was developed
using the recombinant expression plasmid pPIC-BBA. Strain GS-BBA could produce approximately 180 U/mL β-amylase in
shaking flask culture. The biochemical properties of the recombinant β-amylase were examined. The maximum activity was
achieved under the conditions of pH 5.0 and 55 ℃. Meanwhile, its excellent thermostability and pH stability was observed at
a temperature not exceeding 55 ℃ and in the pH range of 3.0–10.0. The recombinant enzyme could hydrolyze starch to form
maltose as the major product. With the aid of pullulanase, it hydrolyzed starch to form maltose with a conversion efficiency
up to 78.28%.

Key words: β-amylase, expression, enzymatic properties, maltose

CLC Number:

Q814

ZHANG Xiaoxiao, NIU Dandan, SHEN Wei, LI Yu, LU Fuping. Expression and Enzymatic Properties of β-Amylase[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201603030.

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Expression and Enzymatic Properties of β-Amylase

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