Variants of a Bacillus strearothermophilus alpha-amylase and uses thereof

摘要

Described are variants of alpha (α)-amylases having altered starch hydrolysis profiles. The variants have improved thermostability and increased specific activity, resulting in reduced peak viscosity and altered final viscosity during starch liquefaction. The amylase variants are useful, e.g., in liquefaction and other starch degradation processes.