Method for direct saccharification of raw starch using enzyme produced by a basidiomycete belonging to the genus Corticium
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United States of America Patent
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Feb 23, 1988
Grant Date -
N/A
app pub date -
May 23, 1986
filing date -
Nov 26, 1985
priority date (Note) -
Expired
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Abstract
A method for the cooking-free saccharification of starch using an amylase produced by Corticium rolfsii AHU 9627 or its variants. According to the method, even a high viscous suspension of 10% (w/v) or more raw-corn starch is almost completely hydrolyzed within 8 hours. The saccharification is proceeded at a higher temperature and a lower pH compared with those in known methods utilizing other amylases which are able to hydrolyze uncooked starch, so that the propagation of the infectious bacteria which would affect the saccharifying efficiency can be avoided.
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