Enzymes having pullulanase activity
The present invention relates to thermostable pullulanases useful for industrial and scientific purposes. The present invention provides methods for producing the modified pullulanase, enzymatic compositions comprising the modified pullulanase, and methods for use of the enzymatic compositions.
1. A method of hydrolyzing a starch linkage comprising:
contacting a substance containing the starch with an isolated, synthetic, or recombinant polypeptide having pullulanase activity comprising
(a) an amino acid sequence having the sequence according to SEQ ID No. 2;
(b) an amino acid sequence encoded by the nucleic acid sequence having the sequence according to SEQ ID NO: 1; or
(c) the amino acid sequence of (a) or (b), and consisting at least one conservative amino acid residue substitution; and
recovering the hydrolyzed starch containing substance.
2. A method of hydrolyzing a starch linkage comprising:
contacting a substance containing the starch with an isolated, synthetic, or recombinant polypeptide having pullulanase activity comprising
(a) an amino acid sequence having the sequence according to SEQ ID No. 2;
(b) an amino acid sequence encoded by the nucleic acid sequence having the sequence according to SEQ ID NO: 1; or
(c) the amino acid sequence of (a) or (b), and consisting at least one conservative amino acid residue substitution; and
further comprising addition of further pullulanase, or a combination thereof.
3. A method for liquefying a starch containing composition comprising:
contacting the starch containing composition with an isolated, synthetic, or recombinant polypeptide having pullulanase activity comprising
(a) an amino acid sequence having the sequence according to SEQ ID No. 2;
(b) an amino acid sequence encoded by the nucleic acid sequence having the sequence according to SEQ ID NO: 1; or
(c) the amino acid sequence of (a) or (b), and consisting at least one conservative amino acid residue substitution; and
recovering the liquefied starch containing composition.
4. A method for liquefying a starch containing composition comprising:
contacting the starch containing composition with an isolated, synthetic, or recombinant polypeptide having pullulanase activity comprising
(a) an amino acid sequence having the sequence according to SEQ ID No. 2;
(b) an amino acid sequence encoded by the nucleic acid sequence having the sequence according to SEQ ID NO: 1; or
(c) the amino acid sequence of (a) or (b), and consisting at least one conservative amino acid residue substitution; and
further comprising addition of further pullulanase, or a combination thereof.
5. A method for starch liquefaction comprising:
contacting said starch with an isolated, synthetic, or recombinant polypeptide having pullulanase activity under conditions sufficient for said liquefaction, wherein the polypeptide comprises
(a) an amino acid sequence having the sequence according to SEQ ID No. 2;
(b) an amino acid sequence encoded by the nucleic acid sequence having the sequence according to SEQ ID NO: 1; or
(c) the amino acid sequence of (a) or (b), and consisting at least one conservative amino acid residue substitution; and
recovering the liquefied starch.
6. A method for starch liquefaction comprising:
contacting said starch with an isolated, synthetic, or recombinant polypeptide having pullulanase activity under conditions sufficient for said liquefaction, wherein the polypeptide comprises
(a) an amino acid sequence having the sequence according to SEQ ID No. 2;
(b) an amino acid sequence encoded by the nucleic acid sequence having the sequence according to SEQ ID NO: 1; or
(c) the amino acid sequence of (a) or (b), and consisting at least one conservative amino acid residue substitution;
further comprising addition of further pullulanase, or a combination thereof.
7. A method for producing a high-maltose or a high-glucose syrup or a mixed syrup comprising:
contacting a starch containing substance with an isolated, synthetic, or recombinant polypeptide with pullulanase activity having
(a) an amino acid sequence having the sequence according to SEQ ID No. 2;
(b) an amino acid sequence encoded by the nucleic acid sequence having the sequence according to SEQ ID NO: 1; or
(c) the amino acid sequence of (a) or (b), and consisting at least one conservative amino acid residue substitution; and
recovering the high-maltose or the high glucose syrup or the mixed high syrup.
8. A method for producing a high-maltose or a high-glucose syrup or a mixed syrup comprising:
contacting a starch containing substance with an isolated, synthetic, or recombinant polypeptide with pullulanase activity having
(a) an amino acid sequence having the sequence according to SEQ ID No. 2;
(b) an amino acid sequence encoded by the nucleic acid sequence having the sequence according to SEQ ID NO: 1; or
(c) the amino acid sequence of (a) or (b), and consisting at least one conservative amino acid residue substitution; and
further comprising addition of further pullulanase, or a combination thereof.
9. The method of claim 1 , wherein:
(a) the pullulanase activity is thermostable;
(b) the polypeptide retains an pullulanase activity under conditions comprising a temperature range of between about 37° C. to about 84° C.;
(c) the pullulanase activity is thermotolerant; or
(d) the polypeptide retains a pullulanase activity after exposure to a temperature in the range from greater than 37° C. to about 84° C.
10. The method of claim 3 , wherein:
(a) the pullulanase activity is thermostable;
(b) the polypeptide retains an pullulanase activity under conditions comprising a temperature range of between about 37° C. to about 84° C.;
(c) the pullulanase activity is thermotolerant; or
(d) the polypeptide retains a pullulanase activity after exposure to a temperature in the range from greater than 37° C. to about 84° C.
11. The method of claim 5 , wherein:
(a) the pullulanase activity is thermostable;
(b) the polypeptide retains an pullulanase activity under conditions comprising a temperature range of between about 37° C. to about 84° C.;
(c) the pullulanase activity is thermotolerant; or
(d) the polypeptide retains a pullulanase activity after exposure to a temperature in the range from greater than 37° C. to about 84° C.
12. The method of claim 1 , further comprising addition of further pullulanase, or a combination thereof.
13. The method of claim 3 , further comprising addition of further pullulanase, or a combination thereof.
14. The method of claim 5 , further comprising addition of further pullulanase, or a combination thereof.
15. The method of claim 2 , wherein:
(a) the pullulanase activity is thermostable;
(b) the polypeptide retains an pullulanase activity under conditions comprising a temperature range of between about 37° C. to about 84° C.;
(c) the pullulanase activity is thermotolerant; or
(d) the polypeptide retains a pullulanase activity after exposure to a temperature in the range from greater than 37° C. to about 84° C.
16. The method of claim 4 , wherein:
(a) the pullulanase activity is thermostable;
(b) the polypeptide retains an pullulanase activity under conditions comprising a temperature range of between about 37° C. to about 84° C.;
(c) the pullulanase activity is thermotolerant; or
(d) the polypeptide retains a pullulanase activity after exposure to a temperature in the range from greater than 37° C. to about 84° C.
17. The method of claim 6 , wherein:
(a) the pullulanase activity is thermostable;
(b) the polypeptide retains an pullulanase activity under conditions comprising a temperature range of between about 37° C. to about 84° C.;
(c) the pullulanase activity is thermotolerant; or
(d) the polypeptide retains a pullulanase activity after exposure to a temperature in the range from greater than 37° C. to about 84° C.
18. The method of claim 8 , wherein:
(a) the pullulanase activity is thermostable;
(b) the polypeptide retains an pullulanase activity under conditions comprising a temperature range of between about 37° C. to about 84° C.;
(c) the pullulanase activity is thermotolerant; or
(d) the polypeptide retains a pullulanase activity after exposure to a temperature in the range from greater than 37° C. to about 84° C.