A novel raw starch hydrolyzing thermostable ?-amylase produced by newly isolated bacillus mojavensis SO-10: Purification, characterization and usage in starch industries

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dc.authorid0000-0001-7384-7358en_US
dc.authorid0000-0003-4730-3458en_US
dc.contributor.authorÖzdemir, Sadin
dc.contributor.authorFincan, Sema Agüloğlu
dc.contributor.authorKarakaya, Adem
dc.contributor.authorEnez, Barış
dc.date.accessioned2023-12-25T06:03:30Z
dc.date.available2023-12-25T06:03:30Z
dc.date.issued2018en_US
dc.departmentDicle Üniversitesi, Fen Fakültesi, Biyoloji Bölümüen_US
dc.description.abstractThe 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.en_US
dc.description.sponsorshipSiirt University BAP-2011-SIUFED-F3en_US
dc.identifier.citationÖzdemir, 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.en_US
dc.identifier.doi10.1590/1678-4324-2018160399
dc.identifier.endpage16en_US
dc.identifier.issn1516-8913
dc.identifier.scopus2-s2.0-85055668898
dc.identifier.scopusqualityQ2
dc.identifier.startpage1en_US
dc.identifier.urihttps://www.scielo.br/j/babt/a/fhRWXK6YztWdyx6Cqq6Gxnn/?lang=en
dc.identifier.urihttps://hdl.handle.net/11468/13112
dc.identifier.volume61en_US
dc.identifier.wosWOS:000448799100001
dc.identifier.wosqualityQ4
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.institutionauthorFincan, Sema Agüloğlu
dc.language.isoenen_US
dc.publisherInstituto de Tecnologia do Paranaen_US
dc.relation.ispartofBrazilian Archives of Biology and Technology
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectα-Amylaseen_US
dc.subjectRaw starchen_US
dc.subjectThin-Layer Chromatography (TLC)en_US
dc.subjectDetergentsen_US
dc.subjectApple Juice Clarificationen_US
dc.titleA novel raw starch hydrolyzing thermostable ?-amylase produced by newly isolated bacillus mojavensis SO-10: Purification, characterization and usage in starch industriesen_US
dc.titleA novel raw starch hydrolyzing thermostable ?-amylase produced by newly isolated bacillus mojavensis SO-10: Purification, characterization and usage in starch industries
dc.typeArticleen_US

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