Abstract
AbstractSome of the properties of a novel, microbial, amylopectin debranching enzyme are described. The enzyme belongs to the class of debranching enzymes known as pullulanases (EC 3.2.1.41) and is characterized by being stable at higher temperatures and lower pH's than previously described enzymes of this type. The novel debranching enzyme can be used together with Aspergillus niger glucoamylase to improve the efficiency of starch conversion to glucose or together with cereal ß‐amylases to increase the maltose level in high maltose syrups. Examples of these applications are given. It is expected that the enzyme will gain widespread acceptance in the glucose syrup industry.
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