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Effect of temperature on some characteristics of the thermostable α-amylase fromBacillus licheniformis

✍ Scribed by E. Dobreva; V. Ivanova; E. Emanuilova

Publisher
Springer
Year
1994
Tongue
English
Weight
350 KB
Volume
10
Category
Article
ISSN
1573-0972

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✦ Synopsis

The V max of an extracellular, thermostable α-amylase from Bacillus licheniformis 44MB82 were 5.70×10(-3) and 9.70×10(-3) MM s(-1) at 30 and 90°C, respectively, whereas the K m values were similar (0.9 mg ml(-1)) at both temperatures. Excluding dextrins, the dominant products from soluble starch and amylopectin hydrolysis contained less than six glucose residues. The enzyme hydrolysed amylopectin better than soluble starch. Increasing the temperature from 30 to 90°C was accompanied by an increase in the production of malto-oligosaccharides, especially maltotetrose, and this was related to the secondary hydrolysis of maltopentose and maltohexose.

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