Method for direct saccharification of raw starch using...

Details Method for direct saccharification of raw starch using... Method for direct saccharification of raw starch using...

C - Chemistry, Metallurgy

12

P

195/138

C12P 19/02 (2006.01) C12N 9/34 (2006.01) C12P 19/20 (2006.01)

Patent

CA 1247032

ABSTRACT OF THE DISCLOSURE A method for the cooking-free saccharification of starch using an amylase produced by Corticium rolfsii AHU 9627 or its variants. According to the method, even a high viscous suspension of 10% (w/v) or more raw corn starch is almost completely hydrolyzed within 8 hours. The saccharification is carried out at a higher temperature and a lower pH compared with those in known methods utilizing other amylases which are able to hydrolyze uncooked starch, so that the propagation of the infectious bacteria which would affect the saccharifying efficiency can be avoided.

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