Özdemir, SadinFincan, Sema AgüloğluKarakaya, AdemEnez, Barış2023-12-252023-12-252018Özdemir, 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, 1-16.1516-8913https://www.scielo.br/j/babt/a/fhRWXK6YztWdyx6Cqq6Gxnn/?lang=enhttps://hdl.handle.net/11468/13112The 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.eninfo:eu-repo/semantics/openAccessα-AmylaseRaw starchThin-Layer Chromatography (TLC)DetergentsApple Juice ClarificationArticle61116WOS:0004487991000012-s2.0-8505566889810.1590/1678-4324-2018160399Q2Q4