Alpha-amylase Blend for Starch Liquefaction
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Solution Overview
Problem
Current alpha-amylase blends for starch liquefaction and ethanol production face challenges such as lower viscosity reduction in secondary liquefaction and increased residual insoluble starch, which affects ethanol production efficiency and downstream processing.
Innovation Solution
A blend of a Geobacillus stearothermophilus alpha-amylase with an amino acid substitution at position S242 and a Bacillus licheniformis alpha-amylase, optimized in weight and activity ratios, is used for starch liquefaction, along with a phytase, to enhance thermostability and reduce residual starch.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Speed
If alpha-amylases from B. stearothermophilus are used for rapid viscosity reduction, then the viscosity decreasing property is improved, but thermostability deteriorates resulting in lower DE slope and lower viscosity reduction in secondary liquefaction
Solution Approach 1:
The patent combines two different alpha-amylases from B. stearothermophilus and B. licheniformis into a single blend. The B. stearothermophilus amylase provides rapid initial viscosity reduction, while the B. licheniformis amylase contributes thermostability for sustained activity during secondary liquefaction at 85-90°C, resolving the contradiction between speed and reliability
Solution Approach 2:
The invention creates a composite enzymatic system by blending two distinct alpha-amylase preparations. This composite approach allows the system to exhibit both the rapid action of B. stearothermophilus amylase and the thermal stability of B. licheniformis amylase, achieving properties that neither component alone could provide
2Productivity
If alpha-amylases from B. stearothermophilus are used for starch hydrolysis, then viscosity reduction is achieved, but residual insoluble starch increases affecting downstream processing
Solution Approach 1:
The patent combines B. stearothermophilus alpha-amylase with B. licheniformis alpha-amylase in a blend. This combination maintains high starch hydrolysis efficiency for viscosity reduction while the B. licheniformis component helps prevent excessive residual insoluble starch formation, improving downstream processing by reducing evaporator fouling
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The optimized alpha-amylase blend effectively reduces starch viscosity and minimizes residual insoluble starch, improving the efficiency of ethanol production and reducing fouling in downstream processing.
Implementation Method 1
Alpha-Amylases (alpha-1,4-glucan-4-glucanohydrolases, E.C. 3.2.1.1) constitute a group of enzymes, which catalyze hydrolysis of starch and other linear and branched 1,4-glucosidic oligo- and polysaccharides
Data Source
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AI summary
The present invention relates to an alpha-amylase blend, including a B. stearothermophilus alpha-amylase (AmyS) wherein the amino acid at position S242 is substituted and a B. licheniformis alpha-amylase The invention also relates to processes using the alpha-amylase blends for starch liquefaction and saccharification, ethanol production, and sweetener production.