Process optimization of the extraction condition of β-amylase from brewer's malt and its application in the maltose syrup production

Abstract

β-Amylase is of important biotechnological aid in maltose syrup production. In this study, the extraction condition of β-amylase from brewer's malt and the optimal dosage of β-amylase in maltose syrup production were optimized using response surface methodology and uniform design method. The optimal extraction condition of β-amylase from brewer's malt was composed of 1:17 (g/v) material/liquid ratio, 44°C extraction temperature, pH 6.4 buffer pH, 2.3 H extraction time, and 1.64 g L^-1 NaSO₃ dosage with a predicted β-amylase activity of 1,290.99 U g^-1 , which was close to the experimental β-amylase activity of 1,230.22 U g^-1 . The optimal dosages of β-amylase used in maltose syrup production were 455.67 U g^-1 starch and its application in maltose syrup production led to a 68.37% maltose content in maltose syrup, which was 11.2% and 28.9% higher than those using β-amylases from soybean and microbe (P < 0.01). Thus, β-amylase from brewer's malt was beneficial for production of high maltose syrup.

Keywords: brewer's malt; maltose syrup; response surface methodology; uniform design method; β-amylase.