IMMOBILIZATION OF THERMOSTABLE MALTOGENIC AMYLASE FROM BACILLUS-STEAROTHERMOPHILUS FOR CONTINUOUS PRODUCTION OF BRANCHED OLIGOSACCHARIDES

A new thermostable maltogenic amylase isolated from Bacillus stearothe rmophilus (BSMA) was immobilized and characterized for continuous prod uction of branched oligosaccharides (BOS). Immobilized BSMA had charac teristics similar to those of the free form, except its stability with respect to temperature and metal ions was improved. The optimum condi tion for continuous production of BOS using a packed bed column reacto r of immobilized BSMA was a flow rate of 11 mL/h and a 20% substrate c oncentration. As the flow rate or concentration of the substrate incre ased, generally, the content of sugars having a higher molecular weigh t were increased and vice versa, suggesting the possibility of control ling the composition of BOS by adjusting the above two factors. The yi eld of BOS was maintained at 50% up to 20 days and gradually decreased to 40% over 37 days of continuous process. About 93% high-purity BOS was obtained by removing glucose and maltose by yeast fermentation.