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Properties of an amylase from thermophilic Bacillus SP. 58
Carvalho,Raquel Vieira de; Côrrea,Thamy Lívia Ribeiro; Silva,Júlia Caroline Matos da; Mansur,Luciana Ribeiro Coutinho de Oliveira; Martins,Meire Lelis Leal.
alpha-Amylase production by thermophilic Bacillus sp strain SMIA-2 cultivated in liquid cultures containing soluble starch as a carbon source and supplemented with 0.05% whey protein and 0.2% peptone reached a maximum activity at 32 h, with levels of 37 U/mL. Studies on the amylase characterization revealed that the optimum temperature of this enzyme was 90ºC. The enzyme was stable for 1 h at temperatures ranging from 40-50ºC while at 90ºC, 66% of its maximum activity was lost. However, in the presence of 5 mM CaCl2, the enzyme was stable at 90ºC for 30 min and retained about 58% residual activity after 1 h. The optimum pH of the enzyme was found to be 8.5. After incubation of enzyme for 2 h at pH 9.5 and 11.0 was observed a decrease of about 6.3% and...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Alpha-Amylase; Thermophilic bacterium; Bacillus sp.
Ano: 2008 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822008000100023
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