Expression, Purification and Characterization of Maltase from "Quick" Baker's Yeast

The "quick" baker's yeasts are capable to rapidly metabolize maltose, thereby improving leavening ability. Given that maltase is the determining factor in maltose fermentation for "quick" baker's yeast, it is hence necessary to research the properties of the maltase independently for the "quick" baker's yeast. In this study, the heterogeneous expression of MAL62 encoding for maltase and purification of maltase were well completed. Furthermore, the enzymatic properties of maltase concentrated on the effects of substrate (maltose) and end product (glucose) were investigated as well as the physic-chemical properties and transglycosylation activity. The substrate maltose did not affect the activity of maltase, while the maltase activity was inhibited by the end product. This study provides guidance for the research of maltose metabolism for "quick" baker's yeast.