Abstract: Disclosed herein are DNA expression constructs containing an &agr;-amylase promoter sequence derived from Bacillus stearothermophilus, an &agr;-amylase leader sequence derived from Bacillus stearothermophilus, and a DNA sequence encoding a pullulanase derived from Bacillus naganoensis. Microbial hosts transformed to contain the expression constructs secret function pullulanases. Also disclosed is a process for making recombinant pullulanases utilizing the expression constructs and a recombinant pullulanase which can be produced in Bacillus subtilis.

Abstract: Starch containing amylopectin is hydrolyzed with an alpha-amylase, preferably derived from Bacillus stearothermophilus, under conditions which cause a non-random cleavage of the starch molecules to yield fragments (molecules) having similar size and branching characteristics and a molecular weight range from about 20,000 to about 50,000 daltons are made. All of the desired molecules have (.alpha.1,6) linkages. The hydrolysate is treated to enrich the concentration of the desired fragments and the enriched portion can be processed further to make a maltodextrin having a D.E. of less than about 8.

Abstract: Starch containing amylopectin is hydrolyzed with an alpha-amylase, preferably derived from Bacillus stearothermophilus, under conditions which cause a non-random cleavage of the starch molecules to yield fragments (molecules) having similar size and branching characteristics and a molecular weight range from about 20,000 to about 50,000 daltons are made. All of the desired molecules have (.alpha.1,6) linkages. The hydrolysate is treated to enrich the concentration of the desired fragments and the enriched portion can be processed further to make a maltodextrin having a D.E. of less than about 8.

Abstract: Aspergillus niger acid protease is prepared by treating whole glucoamylase product containing a mixture of acid protease and glucoamylase with an anion exchange medium which selectively removes acid protease from the glucoamylase, producing a glucoamylase product which is protease-free. The acid protease is then recovered from the anion exchange medium by elution with high salt or low pH solution.

Abstract: An enzyme composition comprised of an acid stable microbial alpha-amylase enzyme and a bacterial alpha-amylase enzyme retards the staling of baked goods at low dosage levels without adversely affecting the organoleptic characteristics of the baked goods and without significant gumminess. The composition can be added to the dough or sponge in a process for making bakery products. The acid-stable microbial alpha-amylase enzyme has an optimum activity at a pH of about 3.0 to about 5.0 at a temperature of about 60.degree. to about 75.degree. C. and the bacterial alpha-amylase enzyme has an optimum activity at a pH of about 5.0 to about 7.0 at a temperature of about 100.degree. to about 110.degree. C. The ratio of acid-stable enzyme to bacterial enzyme in terms of units per gram of flour is from about 0.05:0.005 to about 1.0:0.1.

Abstract: A thermoduric and aciduric pullulanase enzyme, and a process for its production from a microorganism designated as Bacillus naganoensis. The pullulanase is useful for the production of dextrose and high-maltose syrups from starch hydrolyzates.

Abstract: This invention relates to a 5'-phosphodiesterase enzyme preparation which exhibits excellent storage stability. It is obtained by a special extraction process from rapidly proliferating parts of the germinating seeds. The enzyme is useful for the hydrolysis of RNA to form 5'-nucleotides.

Abstract: A process for preparing a stable liquid enzyme concentrate containing the alpha-amylase from Bacillus stearothermophilus. A commercial alpha-amylase enzyme preparation is treated with granular starch to absorb the enzyme, and the starch containing the enzyme is separated and then heated in a buffer solution containing calcium ion. The resulting solution, separated from insoluble solid, is then concentrated to give the final product.

Abstract: This invention relates to an in vitro enzymatic process for the preparation of compounds containing the panosyl group. The panosyl group is transferred from a panosyl donor to a panosyl acceptor by means of an enzyme having panosyl transferase activity.