Abstract
An α-amylase from a hyper-producing strain of Bacillus (sp. E2) was stable at 70°C for 30 min but was quickly inactivated at higher temperatures. In the presence of 10mm Ca2+ and starch (20% w/v), however, the enzyme was stable at 90°C for 10 min and after 30 min at 100°C still retained 26% of its initial activity.
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References
Fuwa, H. 1954 A new method for microdetermination of amylase activity by the use of amylase as the substrate. Journal of Biochemistry (Tokyo) 41, 583–603.
Maniatis, T., Fritsch, E.F. & Sambrook, J. 1982 Molecular Cloning: a Laboratory Manual. Cold Spring Harbor, NY: Cold Spring Harbor Laboratory.
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Goyal, N., Sidhu, G.S., Chakrabarti, T. et al. Short communication: Thermostability of α-amylase produced by Bacillus sp. E2—a thermophilic mutant. World J Microbiol Biotechnol 11, 593–594 (1995). https://doi.org/10.1007/BF00286380
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DOI: https://doi.org/10.1007/BF00286380