Immobilization of amyloglucosidase

Enzymatic hydrolysis of starch for the production of glucose syrups of various compositions has assumed considerable commercial significance due to the extensive application of these syrups in food and beverage industries. Hydrolysis of starch to glucose involves liquefaction of the gelatinized starch with acid or thermostable alpha-amylase followed by saccharification to glucose by amyloglucosidase. Large scale saccharification of liquefied starch to glucose using soluble enzyme is time consuming and requires 48-72 hr at pH 4.5 and 55-60 degrees C. Since, by replacing soluble amyloglucosidase with immobilized enzyme, it is possible to reduce the conversion time, several methods have been tried to obtain a highly active and stable immobilized preparation capable of converting high concentrations of liquefied starch to glucose. However, till today, immobilized amyloglucosidase has not found industrial application as no immobilized system has shown high temperature stability and conversion efficiency comparable to that of the soluble enzyme.