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Microcalorimetric study of the enzymatic hydrolysis of starch: An α-amylase catalyzed reaction

✍ Scribed by G. Salieri; G. Vinci; M.L. Antonelli

Publisher
Elsevier Science
Year
1995
Tongue
English
Weight
475 KB
Volume
300
Category
Article
ISSN
0003-2670

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✦ Synopsis

Microcalorimetric studies of enzyme activities have been made on the hydrolysis of starch catalyzed by cr-amylase. The best conditions for the hydrolysis of starch in the presence of cY-amylase have been pointed out and the cY-amylase activity was determined by isothermal batch microcalorimetry. The heat changes involved during the hydrolytic reaction can be related to the starch concentrations in a linear way and the heights of the calorimetric curves can be directly related to the amylase activities. Calibration curves were obtained. The new method for starch assay and a-amylase activity determination is direct, simple, accurate and it needs no pretreatment of the sample or auxiliary reactions. The a-amylase catalytic activity has also been investigated by microcalorimetry in the presence of some metal ions.

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