Comparison of Thermal Stability and activity of Glucoamylase for Starch Saccharification Process Optimization

摘要

Several enzymes are involved in starch hydrolysis process. The alpha-amylase, an endo-amylase, cuts the a, 1-4 glycosidic bonds randomly and produces oligosaccharides. The glucoamylase (GA), an exo-amylase, produces the glucose sequentially from the non-reducing ends. Glucoamylase (EC 3.2.1.2) catalyzes the saccharification step of the starch hydrolysis process during which oligosaccharides are broken into glucose molecules. The most commonly accepted 3-D structure of GAfrom fugal or bacterial sources includes three domains: catalytic domain (CD), starch binding domain (SBD) and a linker.