ISSN:
1573-0972
Keywords:
α-Amylase
;
Bacillus licheniformis
;
hydrolysis
;
amylopectin
;
starch
Source:
Springer Online Journal Archives 1860-2000
Topics:
Biology
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Abstract The V max of an extracellular, thermostable α-amylase from Bacillus licheniformis 44MB82 were 5.70×10-3 and 9.70×10-3 mM s-1 at 30 and 90°C, respectively, whereas the K m values were similar (0.9 mg ml-1) at both temperatures. Excluding dextrins, the dominant products from soluble starch and amylopectin hydrolysis contained less than six glucose residues. The enzyme hydrolysed amylopectin better than soluble starch. Increasing the temperature from 30 to 90°C was accompanied by an increase in the production of malto-oligosaccharides, especially maltotetrose, and this was related to the secondary hydrolysis of maltopentose and maltohexose.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1007/BF00367664
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