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The influence of polyalcohols and carbohydrates on the thermostability of α-amylase

✍ Scribed by S. de Cordt; M. Hendrickx; G. Maesmans; P. Tobback

Publisher
John Wiley and Sons
Year
1994
Tongue
English
Weight
663 KB
Volume
43
Category
Article
ISSN
0006-3592

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✦ Synopsis

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 starch can markedly decrease the inactivation rate constant, k, and in the studied cases, this stabilizing effect grows stronger with increasing additive concentration. Statements about stabilization should, however, be specified carefully with respect to temperature, because En is mostly altered likewise. For dissolved enzyme, EA was almost always decreased in the presence of polyol or carbohydrate, whereas for immobilized enzyme it was augmented in each studied instance. The inactivation of dissolved enzyme can, in all the studied cases, be adequately described a s a firstorder process. Immobilized enzyme, however, shows biphasic then first-order inactivation kinetics, depending on the additive concentration and temperature.

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