Enzyme composition and uses thereof
The invention relates to enzyme compositions comprising a glucoamylase, an alpha-amylase, and optionally a cellulolytic composition and/or a protease. The invention also relates to the use thereof in processes of producing sugars and/or fermentation products from starch-containing material by saccharifying and/or fermenting starch-containing material at a temperature below the initial gelatinization temperature.
1. An enzyme composition comprising a glucoamylase and an alpha-amylase, and optionally a protease, wherein the glucoamylase comprises the amino acid sequence of SEQ ID NO: 17 or a variant thereof comprising an amino acid sequence having at least 85% sequence identity thereto, wherein the alpha-amylase comprises the amino acid sequence of SEQ ID NO: 13 or a variant thereof comprising an amino acid sequence having at least 85% sequence identity thereto.
2. The enzyme composition of claim 1 , further comprising a
a cellulolytic enzyme composition.
3. The enzyme composition of claim 2 , wherein the cellulolytic enzyme composition is derived from a strain of Trichoderma ; a strain of Humicola ; a strain of Chrysosporium ; or a strain of Penicillium.
4. The enzyme composition of claim 1 , wherein the enzyme composition comprises the Pycnoporus sanguineus glucoamylase shown in SEQ ID NO: 17 herein, and the alpha-amylase shown in SEQ ID NO: 13 having one or more of the following substitutions: G128D, D143N, or G128D+D143N.
5. The enzyme composition of claim 1 , wherein the alpha-amylase is the one shown in SEQ ID NO: 13 having one or more of the following substitutions: G128D, D143N, or G128D+D143N (using SEQ ID NO: 13 for numbering).
6. The enzyme composition of claim 1 , further comprising an enzyme selected from the group consisting of trehalase and pectinase.
7. A process of producing a fermentation product from starch containing material, comprising:
(i) saccharifying a starch-containing material at a temperature below the initial gelatinization temperature; and
(ii) fermenting using a fermentation organism;
wherein saccharification and/or fermentation is done in the presence of the enzyme composition of claim 1 .
8. The process of claim 7 , wherein the glucoamylase is the Pycnoporus sanguineus glucoamylase shown in SEQ ID NO: 17, and the alpha-amylase is the one shown in SEQ ID NO: 13 having any of the following substitutions: G128D, D143N, or G128D+D143N.
9. The process of claim 7 , further wherein saccharification and/or fermentation is done in the presence of a cellulolytic enzyme composition derived from a strain of Trichoderma, Humicola, Chrysosporium or Penicillium.
10. The process of claim 7 ,
wherein saccharification is done at a temperature below the initial gelatinization temperature, and
saccharification and/or fermentation is done in the presence of
a cellulolytic enzyme composition derived from a strain of Trichoderma reesei.
11. The process of claim 7 , wherein the ratio between glucoamylase and alpha-amylase is between 99:1 and 1:2 (mg EP glucoamylase: mg EP alpha-amylase).
12. The process of claim 1 , wherein the glucoamylase comprises an amino acid sequence having at least 90% sequence identity to the amino acid sequence of SEQ ID NO: 17.
13. The process of claim 1 , wherein the glucoamylase comprises an amino acid sequence having at least 95% sequence identity to the amino acid sequence of SEQ ID NO: 17.
14. The process of claim 1 , wherein the glucoamylase comprises an amino acid sequence having at least 97% sequence identity to the amino acid sequence of SEQ ID NO: 17.
15. The process of claim 1 , wherein the alpha-amylase comprises an amino acid sequence having at least 90% sequence identity to the amino acid sequence of SEQ ID NO: 13.
16. The process of claim 1 , wherein the alpha-amylase comprises an amino acid sequence having at least 95% sequence identity to the amino acid sequence of SEQ ID NO: 17.
17. The process of claim 1 , wherein the alpha-amylase comprises an amino acid sequence having at least 97% sequence identity to the amino acid sequence of SEQ ID NO: 17.