Glucoamylase Produced by Submerged Culture of Aspergillus oryzae

Aspergillus oryzae grown in wheat bran submerged culture produced three forms of glucoamylase, designated as glucoamylase I, II and III. They were obtained in the ratio of 51: 3: 1. Glucoamylase I readily hydrolyzed soluble starch to above 90% and had a strong debranching activity. Glucoamylase II and III hydrolyzed soluble starch to about 75% and had weak debranching activity. Glucoamylase I was further purified by rechromatography, gel filtration, preparative isoelectric focusing on carrier ampholyte and again gel filtration. Glucoamylase I was fairly stable at pH‐range between 5.5 to 7.0 and temperature up to 40°C. The limit of hydrolysis of soluble starch was 80% and the liberated product was only glucose.