Microbial isoamylases: an overview.

摘要

Production, properties and food industry applications of microbial isoamylases (EC 3.2.1.68; glycogen-6-glucanohydrolase) are reviewed. Aspects considered include: structure of isoamylase; mode of action; applications; microbial sources; production by fermentation (C sources; N sources; optimal temp., pH and fermentation time); properties (substrate specificity, pH and temp. optima, thermostability, incubation time); inhibitors of isoamylase; methods for measuring enzyme activity; end product analysis; mol. wt. of purified enzyme; genetic analysis; adsorption of isoamylase to raw starch; immobilization; saccharification; analysis of toxicity; and non-microbial sources of isoamylase.