Abstract
Streptomyces badius DB-1 produces α-amylase extracellularly, and its production was enhanced 5.1-fold (from 9.47±0.51 to 48.23±1.45UmL-1) due to optimization by one-variable-at-a-time and statistical approaches. Soluble starch emerged as the most influential factor that strongly affected enzyme production. The purified enzyme is a monomer with a molecular mass of ~57kDa and optimally active at 50°C and pH 6.0. The enzyme hydrolyzes soluble as well as raw starches into simpler sugars with a high proportion (>40.0%) of maltotetraose. It is optimally active at moderate temperature and generates maltooligosaccharides from starch, thus, useful as an antistale in bread making. It also plays a role in increasing the formation of maltooligosaccharides due to transglycosylation activity, thus, finds application in functional foods. This is the first report on the production of raw starch-digesting α-amylase by S. badius with transglycosylation activity.
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