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Immobilization of Bacillus subtilis α-amylase and characterization of its enzymatic properties

✍ Scribed by Mohamed A. Abdel-Naby; Amal M. Hashem; Mona A. Esawy; Ahmed F. Abdel-Fattah

Book ID
114306937
Publisher
Elsevier Science
Year
1999
Tongue
English
Weight
927 KB
Volume
153
Category
Article
ISSN
0944-5013

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Immobilization of malto-oligosaccharide
Immobilization of malto-oligosaccharide forming α-amylase from Bacillus subtilis KCC103: properties and application in starch hydrolysis
✍ Gobinath Rajagopalan; Chandraraj Krishnan 📂 Article 📅 2008 🏛 Wiley (John Wiley & Sons) 🌐 English ⚖ 149 KB

## Abstract **BACKGROUND:** A malto‐oligosaccharide forming α‐amylase from __Bacillus subtilis__ KCC103 immobilized in calcium alginate beads was repeatedly used in batch processes of starch hydrolysis. The degree of starch degradation and operational stability of the immobilized system were optim