Short communication: Thermostability of α-amylase produced byBacillussp. E2—a thermophilic mutant

✍ Scribed by N. Goyal; G.S. Sidhu; T. Chakrabarti; J.K. Gupta

• Book ID: 104705368
• Publisher: Springer
• Year: 1995
• Tongue: English
• Weight: 99 KB
• Volume: 11
• Category: Article
• ISSN: 1573-0972
• DOI: 10.1007/bf00286380

✦ Synopsis

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 initial activity.