Abstract
The differences in the action on raw starch of the bacterial β-amylase of strain No. 2718 isolated from soil and soy-bean β-amylase were studied.The bacterial β-amylase showed good adsorption and higher digestibility of raw starch but the soy-bean enzyme not so much.The effects of temperature on raw starch digestion by the two β-amylases were as follows; the bacterial β-amylase easily hydrolyzed raw starch below its gelatinization temperature. On the other hand, soy-bean β-amylase hardly hydrolyzed raw starch below its gelatinization temperature.The hydrolysis of raw starch by bacterial β-amylase was enhanced by pre-treatment of the starch with warm water.
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