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| Degradation of Raw Corn Starch by an α-Amylase (AmyP) from Marine Environment |
| PENG Hui, LEI Yin, LIU Yuan-tao, WANG Ying |
| School of Life Sciences, Anhui University, Engineering Technology Research Center of Microorganisms and Biocatalysis, Hefei 230039, China |
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Abstract The α-amylase (AmyP) from a marine metagenomic library belongs to the recently classified glycoside hydrolase subfamily GH13_37. AmyP is raw starch degrading enzyme, exhibiting a remarkable ability to digest raw corn starch. The specific activity of raw corn starch was reached (39.6 ± 1.4)U/mg under the optimum pH 7.5 and temperature 40℃. The hydrolysis curve showed that AmyP could hydrolyze raw corn starch at a very high speed. The final hydrolysis degrees were obtained in 30min for 1% raw corn starch and 3h for 4% and 8% concentration. The enzyme’s activity was greatly increased in the presence of DTT. 1% DTT led to a twofold-enhanced activity. The results of scanning electron microscopy and thin-layer chromatography show that AmyP attacks sites on raw corn starch granules with a mode of endo-corrosion, and releases glucose, maltose and maltotriose as end products.
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Received: 05 May 2012
Published: 25 July 2012
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