Patent ID: 8895088
Filing Date: 2014-11-25
Classification: A21D,A23G,A23L,C12N,C12Y

Abstract:
1. A method of processing a food, comprising: contacting a food comprising a polysaccharide or an oligosaccharide having an α-1,4 bond of glucose as the main chain with a β-amylase obtained from Bacillus flexus , wherein the β-amylase comprises an amino acid sequence at least 95% identical to the sequence set forth in SEQ ID NO: 7, and has the following enzymological properties: (1) action: having hydrolytic activity on polysaccharides and oligosaccharides to release maltose, whereas glucose is hardly released; (2) substrate specificity: having hydrolytic activity on starch, amylose, amylopectin, glycogen, maltotetraose, maltopentaose, maltohexaose, maltoheptaose, but having no substantial hydrolytic activity on pullulan, dextran, cyclodextrin, maltotriose; (3) thermostability: stable at 55° C. or lower (pH 5.0, for 10 minutes); and (4) molecular weight: about 60,000 (SDS-PAGE).