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Catalytic Activity of β‐Amylase from Barley in Different Pressure/Temperature Domains

The depolymerization of starch by β‐amylase during exposure to hydrostatic pressure up to 700 MPa and within a temperature range from 20 to 70 °C has been investigated. Inactivation of the enzyme as well as alterations in conversion speed in response to combined pressure‐temperature treatments were assessed by analyzing the kinetic rate constants. At 200 MPa a significant stabilization of the enzyme against heat inactivation was observed. However, high pressure also impedes the catalytic reaction and a progressive reduction of the conversion rate constants with increasing pressure was found at all temperatures investigated. For the overall reaction of maltose liberation from soluble starch in ACES buffer at pH 5.6 an optimum was identified at 106 MPa and at 63 °C, which is approximately 7 °C above the local maximum at ambient pressure (0.1 MPa). Gelatinization of nonsoluble starch granules in response to pressure‐temperature (p‐T) treatment has been inspected by phase‐contrast microscopy and yielded circular curves of identical effect in the p‐T plane.