Process for saccharification of starch using enzyme produced by fungus belonging to genus Chalara
First Claim
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1. A process for the saccharification of starch to produce glucose, which comprises contacting a starch with an amylase produced by a fungus belonging to the genus Chalara to produce glucose in an aqueous medium having a pH of from 3 to 9.5 at a temperature of from 30°
- to 50°
C. to produce said glucose, and recovering said glucose, said amylase has a pH stability of 3-9.5, an optimum temperature of 45°
C. for raw starch and of 50°
C. for gelatinized starch and thermostability of 45°
C.
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Abstract
A process for the saccharification of starch, which comprises saccharifying a raw and/or gelatinized starch by the use of an amylase produced by a fungus belonging to genus Chalara to produce glucose.
According to the process of the present invention, the starch is directly saccharified, and glucose can be obtained efficiently.
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Citations
10 Claims
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1. A process for the saccharification of starch to produce glucose, which comprises contacting a starch with an amylase produced by a fungus belonging to the genus Chalara to produce glucose in an aqueous medium having a pH of from 3 to 9.5 at a temperature of from 30°
- to 50°
C. to produce said glucose, and recovering said glucose, said amylase has a pH stability of 3-9.5, an optimum temperature of 45°
C. for raw starch and of 50°
C. for gelatinized starch and thermostability of 45°
C. - View Dependent Claims (2, 3, 4, 5, 6, 7, 8)
- to 50°
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9. A process for producing an amylase which has high activity in digesting starch to form glucose comprising cultivating Chalara paradoxa PNS-80 (FERM BP-422) in a culture medium containing a nitrogen source under aerobic conditions at a pH of 4-8.5 and at a temperature of 25°
- -40°
C. to produce said amylase, said amylase has a pH stability of 3-9.5, an optimum temperature of 45°
C. for raw starch and of 50°
C. for gelatinized starch and thermostability of 45°
C. - View Dependent Claims (10)
- -40°
Specification