Short communication: Thermostability of
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N. Goyal; G.S. Sidhu; T. Chakrabarti; J.K. Gupta
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Article
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1995
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Springer
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English
⚖ 99 KB
An α-amylase from a hyper-producing strain of Bacillus (sp. E2) was stable at 70°C for 30 min but was quickly inactivated at higher temperatures. In the presence of 10MM Ca(2+) and starch (20% w/v), however, the enzyme was stable at 90°C for 10 min and after 30 min at 100°C still retained 26% of its