Biochemical characterization of a raw starch degrading α-amylase from the Indonesian marine bacterium Bacillus sp. ALSHL3
- 125 Downloads
An Indonesian marine bacterial isolate, which belongs to genus of Bacillus sp. based on 16S rDNA analysis and was identified as Bacillus filicolonicus according to its morphology and physiology, produced a raw starch degrading α-amylase. The partially purified α-amylase using a maize starch affinity method exhibited an optimum pH and temperature of 6.0 and 60°C, respectively. The enzyme retained 72% of its activity in the presence of 1.5 M NaCl. Scanning electron micrographs showed that the α-amylase was capable of degrading starch granules of rice and maize. This α-amylase from Bacillus sp. ALSHL3 was classified as a saccharifying enzyme since its major final degradation product was glucose, maltose, and maltotriose.
Key wordsα-amylase Bacillus filicolonicus raw starch maize marine
- Buchanan R.E., Gibbons N.E., Cowan S.T., Holt J.G., Liston J., Muray R.G.E., Niven C.F., Ravin A.W. & Stanier R.W. 1974. Bergey’s Manual of Determinative Bacteriology, 8th Edition. The Williams and Wilkins Company, Baltimore.Google Scholar
- Fuwa H. 1954. A new method for microdetermination of amylase activity by the use of amylose as a substrate. J. Biochem. 21: 219–230.Google Scholar
- Miller G.L. 1959. Use of dinitrosalicylic acid reagent for determination of reducing sugar. Anal. Chem. 31: 426 428.Google Scholar
- Robyt J.F. 1998. Essentials of Carbohydrate Chemistry. Springer, Boston, 399 pp.Google Scholar