Abstract
An amylolytic yeast strain, isolated from Thai Loogpang Lauw and identified as Lipomyces starkeyi HN-606, was found to produce a novel yeast α -amylase characteristically showing raw-starch digestibility almost to the same extent as the commercial amylolytic Aspergillus , but with a lower culture temperature of 15°C rather than 25°C as optimal for growth. The yeast α -amylase (MW 56,000) was adsorbed onto raw corn-starch and could digest it to form glucose, maltose and maltotriose. α -Cyclodextrin at less than 10 mM completely inhibited the raw-starch adsorption and digestion with a K l value of 0.38 mM, but could hardly inhibit gelatinized-starch hydrolysis.
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