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Characterization of thermostable α-amylase from thermophilic andAlkaliphilic bacillus sp. isolate DM-15

Özcan, Bahri Devrim and Baylan, Makbule and Özcan, Numan and Tekdal, Dilek (2010) Characterization of thermostable α-amylase from thermophilic andAlkaliphilic bacillus sp. isolate DM-15. Research Journal of Biological Sciences, 5 (1). pp. 118-124. ISSN 1815-8846 (Print) 1993-6087 (Online)

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Official URL: http://dx.doi.org/10.3923/rjbsci.2010.118.124

Abstract

Bacillus sp. DM-15 was isolated from Çiftehan Thermal Spring, Turkey produced thermostable α-amylase at 55°C at pH 9. Analysis of the enzyme for molecular mass and amylolytic activity carried out by SDS-Starch-PAGE electrophoresis revealed a single band with high molecular mass 126 kDa. After extraction, the enzyme remained stable in a range of temperature and pH between 40-100°C and 4.5-10, respectively. The optimum enzyme activity was displayed at 60°C and pH 5.5-6.0. α-amylase production by thermophilic Bacillus sp. strain cultivated in liquid media reached a maximum at 12 h with levels of 27.5 μmol mg-1 protein min-1. The enzyme was stable for 15 min at 60°C while 24% of the original activity was lost at 100°C. Enzyme activity was increased in the presence of 5 mM CaCl2, Na2SO3 and KCl (105%) and inhibited in the presence of 5 mM EDTA, CuSO4, FeSO4, SDS (1%), Urea (8 M), Co up to 98, 79, 57, 36, 33 and 10%, respectively. The DM-15 α-amylase may be suitable for in liquefaction of starch in detergent and textile industries and in other industrial applications.

Item Type:Article
Subjects:Q Science > Q Science (General)
Q Science > QR Microbiology
ID Code:26915
Deposited By:Dilek Tekdal
Deposited On:20 May 2015 11:21
Last Modified:20 May 2015 11:21

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