A novel raw starch hydrolyzing thermostable ?-amylase produced by newly isolated bacillus mojavensis SO-10: Purification, characterization and usage in starch industries
Yükleniyor...
Tarih
2018
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Instituto de Tecnologia do Parana
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
The aim of this study is the production, purification, and characterisation of thermostable raw starch hydrolyzing αamylase produced by Bacillus mojavensis SO-10. The maximum production conditions of α-amylase were found at
36th hour, 35 °C and pH 7.0. We utilized three steps to purify the thermostable α-amylase and as a result, 34-fold and
18% yield were obtained. The molecular weight of purified α-amylase was determined as 73 kD. The Km and Vmax
rates were detected as 0.010 mM and 3.38 µmol min−1
, respectively. This purified α-amylase exhibited the highest
activity at pH 5.0-6.0 and 70 ºC and showed stability over a wide variety of pH and temperature at 4.0–8.0, and 40–
50 ºC, respectively. The thermostable purified α-amylase exhibited stability in the presence of denaturing agents and
heavy metal ions. The purified enzyme hydrolyzed the raw starches of corn and wheat grains in the ratio of 36.7%
and 39.2% respectively. The end-yields of soluble starch hydrolysis were analyzed by thin-layer chromatography
(TLC). In addition, the usage of purified α-amylase in clarification of apple juice and domestic washing detergent
industries were evaluated.
Açıklama
Anahtar Kelimeler
α-Amylase, Raw starch, Thin-Layer Chromatography (TLC), Detergents, Apple Juice Clarification
Kaynak
Brazilian Archives of Biology and Technology
WoS Q Değeri
Q4
Scopus Q Değeri
Q2
Cilt
61
Sayı
Künye
Özdemir, S., Fincan, S. A., Karakaya, A. ve Enez, B. (2018). A novel raw starch hydrolyzing thermostable α-amylase produced by newly isolated bacillus mojavensis SO-10: Purification, characterization and usage in starch industries. Brazilian Archives of Biology and Technology, 61, 1-16.
