Studies on the thermostability of the α-amylase ofBacillus caldovelox
✍ Scribed by Francis Bealin-Kelly; Catherine T. Kelly; William M. Fogarty
- Publisher
- Springer
- Year
- 1991
- Tongue
- English
- Weight
- 588 KB
- Volume
- 36
- Category
- Article
- ISSN
- 1432-0614
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The influence of polyhydric alcohols and carbohydrates on the thermostability, i.e., the heat inactivation kinetics, of Bacillus licheniformis a-amylase was studied in the temperature range 96" to 130°C. High concentrations (from 9 to 60 weight percent) of glycerol, sorbitol, mannitol, sucrose, or s
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