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A brief talk on the maltase enzyme

Published on 2/26/2019
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maltase enzyme was originally the name used for enzymes that hydrolyze maltose to 2-molecule glucose, but is now generally used as an alias for alpha-glucosidase that binds to various glycosyls. Maltose maltose refers to 2 molecules D- glucose alpha -1, 4 bond two sugar. According to the chemical system nomenclature, it is called 4-O- alpha -D- grape - glycosylated - (1 - 4) - a -D- grape grape sugar. This name is produced by the action of a glucoamylase (amylase) derived from malt or from malt on a compound produced in a starch solution.

Sugar, though delicious, is a forbidden area that many patients can't touch. To alleviate this problem, maltose appears. It can provide a good taste of sweetness without causing disease. Next, take a look at maltose in detail. Maltose is a carbohydrate made from amylase-containing malt. It is also a traditional Chinese nostalgic snack with colorless crystals and a sweet taste. Its sweetness is about one third of sucrose. Crystalline water is not lost in a vacuum sulphuric acid or phosphorus pentoxide dryer at room temperature.

Maltose is the main hydrolysate of starch, enzyme invertase, dextrin and other macromolecule polysaccharides catalyzed by amylase, and then hydrolyzed to two D-glucose molecules by maltase. Inorganic acids such as hydrochloric acid can also hydrolyze maltose. Free form maltose appears to be absent in cells. Maltose is the main component of edible bait sugar. Starch is used as raw material to produce maltose-based products under the action of amylase in malt. Maltase is mainly found in the small intestine, as a metabolite of natural starch, unlike sucrose, which was originally synthesized and utilized by biological cells. Because of its lower sweetness and better fermentation performance than sucrose, the industry of maltose production from starch has been developed very early. It can be decomposed into D- glucose by alpha glucosidase, so animals can digest and absorb this sugar very well. Some bacteria, such as Neisseria meningitidis, have enzymes that break down maltose with phosphoric acid to produce beta-D-glucose-1-phosphate. In addition, amyloid polysaccharide enzymes (such as xanthin oxidase) were also found in E. coli using maltose as a glucose donor. In the digestive process, according to the specificity of the enzyme. Maltase specifically hydrolyze maltose to glucose.

In the process of maltase production. Maltase can cleave a-1,4-glycoside bond from the non-reductive end of oligosaccharide substrates, release glucose, or transfer the free glucose residues to another substrate by a-1,6-glycoside bond, thus obtaining non-fermentable oligoisomaltose (IMO), glycolipids or glycopeptides. Alpha-glucosidase can be used as glucoamylase preparation in starch processing industry to produce high glucose syrup together with lipoxygenase. In addition, alpha-glucosidase as a key enzyme preparation for the industrial production of IMO has attracted much attention from the food industry at home and abroad. At present, the alpha glucosidase used in industrial production is mainly derived from Aspergillus niger.

The open reading frame of the gene was 729 BP in size. The encoded protein contained 242 amino acid residues with a molecular weight of 27.2 kDa. Homology analysis showed that the gene sequence of T. siculiHJ21 was the closest to that of Thermococcus hydrothermalis, with 81% homology and 90% amino acid homology.

The industrial enzyme production of the maltase enzyme is a complex access, so for more information, you can click here to visit our website.

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