Effect of temperature on some characteri
✍
E. Dobreva; V. Ivanova; E. Emanuilova
📂
Article
📅
1994
🏛
Springer
🌐
English
⚖ 350 KB
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