*1.2.2 Treatment with α-amylase of Bacillus licheniformis (TBA)*

The optimum conditions of pH for enzyme hydrolysis of starch using TBA is between 6 and 7 and the optimum temperature is in the range of 85–90°C [18]. The hydrolysis of corn starch with TBA, mainly produces maltotriose, maltopentaose, and maltohexaose. TBA enzyme is highly unstable and degrade at temperatures above 65°C in absence of Calcium ions and substrate. Senn [19] established an optimum pH range from 6.2 to 7.5, and pH values below 5.6 lead to a rapid decrease in enzyme activity. Enzyme activity is influenced greatly by the proportion of horny to floury endosperm present in the corn feed stock. Liquefaction of corn mashes using TBA yields mainly starch fragments with a maltotriose as well as maltose and glucose.
