Properties of the isoforms of α-amylase from kilned and unkilned malted sorghum (Sorghum bicolor)

We have previously reported the presence of a relatively heat-stable α-amylase with a low Km for starch in kilned malted sorghum. In order to establish the industrially useful and more efficient isoforms, we have separated this α-amylase into different isoforms using both cation and anion-exchange chromatographies. Unkilned malted α-amylase crude was separated into three different isoforms (a1, a2 and a3) whereas kilned samples were separated into two (a1 and a2). Apparently one isoform (a3) was lost during kilning due to heat lability. a1 isoform which appears to have a neutral pI and constitute about 60% of the total α-amylases protein that were induced during germination, have the lowest Km for starch. They are more generally stable than other isoforms at all the temperatures studied. These isoforms lost only 10% activity at 80 °C for 30 min and still had some residual activity at 100 °C incubation for 30 min. a1 isoform could therefore be adapted for industrial starch conversion processes which are carried out within this range of gelatinizing temperatures because of its properties.