Purification and characterization of thermostable a-amylase produced from Bacillus licheniformis So-B3 and its potential in hydrolyzing raw starch

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dc.contributor.authorFincan, Sema Aguloglu
dc.contributor.authorOzdemir, Sadin
dc.contributor.authorKarakaya, Adem
dc.contributor.authorEnez, Baris
dc.contributor.authorMustafov, Sibel Demiroglu
dc.contributor.authorUlutas, Mehmet Sefa
dc.contributor.authorSen, Fatih
dc.date.accessioned2024-04-24T16:15:25Z
dc.date.available2024-04-24T16:15:25Z
dc.date.issued2021
dc.departmentDicle Üniversitesien_US
dc.description.abstractAims: This work was achieved to obtain the optimum culture conditions of the thermostable alpha-amylase produced by thermophilic Bacillus licheniformis SO-B3. Furthermore, the alpha-amylase was purified and then characterized, and also its kinetic parameters were determined. Materials and methods: A new thermotolerant bacteria called Bacillus licheniformis SO-B3 employed in this work was isolated from a sample of thermal spring mud in Sirnak (Meyremderesi). Several parameters such as the impact of temperature, time, and pH on enzyme production were examined. Thin-Layer Chromatography (TLC) was employed to analyze the end-products of soluble starch hydrolysis, and the utilization of purified alpha-amylase in the clarification of unripe apple juices was studied. Key findings: The highest enzyme production conditions were determined as 35 degrees C, 36th hour, and pH 7.0. Thermostable alpha-amylase was purified by 70% ammonium sulfate precipitation, DEAE-cellulose ion-exchange chromatography, and dialysis, with a 51-purification fold and 30% yield recovery. The K-m and V-max values for this enzyme were 0.004 mM and 3.07 mu mol min(-1) at 70 degrees C, respectively. The alpha-amylase's molecular weight was found as 74 kDa. In addition, alpha-amylase showed a good degradation rate for raw starch. Significance: It was hypothesized that Bacillus licheniformis SO-B3 could be used as an alpha-amylase source. These findings displayed that purified enzyme could be utilized in fruit juice industries for clarification of apple juice and raw starch hydrolyzing.en_US
dc.description.sponsorshipScientific Research Projects Unit of Siirt University [BAP-2011-SIUFED-F3]en_US
dc.description.sponsorshipThis study was supported by Scientific Research Projects Unit of Siirt University (Project code: BAP-2011-SIUFED-F3), Turkey.en_US
dc.identifier.doi10.1016/j.lfs.2020.118639
dc.identifier.issn0024-3205
dc.identifier.issn1879-0631
dc.identifier.pmid33141041
dc.identifier.scopus2-s2.0-85094865005
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.1016/j.lfs.2020.118639
dc.identifier.urihttps://hdl.handle.net/11468/15793
dc.identifier.volume264en_US
dc.identifier.wosWOS:000600546400038
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoenen_US
dc.publisherPergamon-Elsevier Science Ltden_US
dc.relation.ispartofLife Sciences
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectAlpha-Amylaseen_US
dc.subjectApple Juiceen_US
dc.subjectBacillus Licheniformisen_US
dc.subjectChromatographyen_US
dc.subjectRaw Starchen_US
dc.titlePurification and characterization of thermostable a-amylase produced from Bacillus licheniformis So-B3 and its potential in hydrolyzing raw starchen_US
dc.titlePurification and characterization of thermostable a-amylase produced from Bacillus licheniformis So-B3 and its potential in hydrolyzing raw starch
dc.typeArticleen_US

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