Purification of beta-amylase from alfalfa (Medicago sativa L.) seeds

Enzymatic conversions of starch

This article surveys methods for the enzymatic conversion of starch, involving hydrolases and nonhydrolyzing enzymes, as well as the role of microorganisms producing such enzymes. The sources of the most common enzymes are listed. These starch conversions are also presented in relation to their applications in the food, pharmaceutical, pulp, textile, and other branches of industry. Some sections are devoted to the fermentation of starch to ethanol and other products, and to the production of cyclodextrins, along with the properties of these products. Light is also shed on the enzymes involved in the digestion of starch in human and animal organisms. Enzymatic processes acting on starch are useful in structural studies of the substrates and in understanding the characteristics of digesting enzymes. One section presents the application of enzymes to these problems. The information that is included covers the period from the early 19th century up to 2009.

Features of the beta-amylase isoform system in dry and germinating seeds of alfalfa (Medicago sativa L.)

Five isoforms of beta-amylase were purified to homogeneity from alfalfa seeds (Medicago sativa L.) by chromatofocusing and cation-exchange chromatography. These isoforms were identified as beta-amylase based on their catalytic mode to the substrates. These isoforms of beta-amylase were also found in germinating seeds of alfalfa. All the isoforms existed in free form, because they could be extracted without reducing agent. The five isoforms had different isoelectric points (5.05, 4.97, 4.85, 4.82 and 4.77), but their Mr was the same (61 kDa) on SDS-polyacrylamide gels. The amino acid compositions were similar, but not identical, to each other. An antiserum raised against one of the five isoforms cross-reacted with all of other isoforms, but did not recognize the component 2 of soybean beta-amylase. The amounts of five isoforms increased during seed germination, which was responsible for significant increase of the beta-amylase activity in germinating seeds.