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

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