Enzymatic hydrolysis of native granular starches by a new β-amylase from peanut (Arachis hypogaea)

The present work describes efficient hydrolysis of native starch by a novel β-amylase from peanut (Arachis hypogaea). The Dextrose Equivalent value, which is a measure of starch hydrolysis, for potato and corn starch increased significantly by 40% and 10%, respectively, releasing maltose. Scanning electron microscopy revealed that enzymatic corrosion occurred mainly at the surface of starch granules, leaving broken granules to smaller particles at later stage of digestion. Further, X-ray analysis and Fourier transform infrared spectroscopy displayed the loss of ordered structure in the enzyme degraded starches. These results described the pattern of hydrolysis. Since the action of already known plant β-amylases (sweet potato and soybean) on native starch granule is not very effective and requires gelatinization for maltose production, β-amylase from peanut could be a useful alternative in the present endeavor. It would potentially save time and money arising from gelatinization and lead to improvements in industrial maltose production.