Thermostable Amylopullulanases: Sources and Applications

Pullulanases are debranching, endo-acting enzymes classified into types I and II based on substrate specificity and hydrolysis products. Type II pullulanases are designated as amylopullulanase/α-amylase-pullulanase (E.C. 3.2.1.1/41) and either belong to the glycoside hydrolase (GH) family 13 or 57. Archaea, bacteria, and a few species of yeasts produce these enzymes. Among bacteria, mesophilic, thermophilic, and hyperthermophilic bacteria produce amylopullulanases. Mesophilic amylopullulanases come under the GH13 family, whereas thermostable amylopullulanases belong to either the GH57 or GH13 family. Thermostable amylopullulanases play an important role in the bioprocessing of starch, facilitating one-step starch liquefaction–saccharification process by reducing the overall cost compared to the present industrial bioprocessing of starch. These enzymes convert starch and related polysaccharides into glucose, maltose, and maltooligosaccharides, which are found to be applicable in food, baking, and chemical industries. This review highlights the recent developments and potential applications of thermostable amylopullulanases.

• Publication year

  2024

• Venue

  Industrial Biotechnology

• Publication date

  2024-05-09

• Fields of study

  Not labeled

• Identifiers
  DOI 10.1089/ind.2024.0004
• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar

• No claims are published for this paper.

• No concepts are published for this paper.

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