Dextrinization of starch with alph-amylase from bacillus coaculans

Abstract

Abstract AN A-AMYLASE HAVING A MOLECULAR WEIGHT OF 11,000$ 1000 AS DETERMINED BY THE METHOD OF ANDREWS, BIOCHEM. J. 1964, 91, 222; A PH FOR OPTIMAL ACTIVITY AT 37*C. OF 4.8; IN THE PURIFIED STATE AN OPTIMAL PH FOR THERMAL STABILITY IN THE RANGE 6-8; IN THE PURIFIED STATE A HALF-LIFE AT 90*C. OF 90 MINUTES; IN THE PRESENCE OF STARCH A HALFLIFE AT 90*C. OF 120 MINUTES; IN 20 MM. GLYCEROPHOSPHATE/ACETATE BUFFER CONTAINING CALCIUM CHLORIDE AT A MOLARITY OF 5 MM. AND 0.5% STARCH AT PH 5-7, AN OPTIMAL TEMPERATURE FOR ACTIVITY OF 75*C.; AN OPTIMAL CALCIUM MOLARITY FOR ENZYMIC ACTIVITY OF 5-25 MM.; ENHANCED STABILITY IN THE PRESENCE OF ORGANIC ACIDS; ABILITY TO DEGRADE STARCH TO PRODUCE POLYSACCHARIDES CONSISTING OF 6 GLUCOSE UNITS; ABILITY TO ATTACH THE CYCLOHEPTYLAMLOSE SYSTEM IN SCHARDINGER B-DEXTRINES; AND A MOBILITY OF 5 CM. TOWARDS THE ANODE ON GEL ELECTROPHORESIS FOR 16 HOURS AT 4*C. AT 400 VOLTS AND 20 MA. OF 5% POLYACRYLAMIDE GEL IN TRIS-BORATE-EDTA BUFFER AT PH 8.7. THE A-AMYLASE IS PREPARED BY SUBMERGED AEROBIC CULTURE OF B, COAGULANS STRAIN NCIB 10278 OR A MUTANT THEREOF IN A NUTRIENT MEDIUM AND ISOLATING THE ENZYME THEREFROM. THE ENZYME IS USED FOR THE DEXTRINISATION OF STARCH IN AN AQUEOUS MEDIUM AT A TEMPERATURE OF 80*C. OR GREATER.

Inventors

• 👤 Henry M Smalley

Bibliographic Details