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Properties of an extracellular amylase purified from a Bacillus species.

Vatsala, Maitin and Kavitha, R. and Umesh Kumar, S. (2001) Properties of an extracellular amylase purified from a Bacillus species. World Journal of Microbiology and Biotechnology, 17 (8). 823-826, 15 ref..

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Abstract

An amylase produced by a Bacillus sp (accession number A721 in the CFTRI Culture Collection) was purified and characterized. The purified 80 kDa protein of pI 5.1 was able to dextrinize starch, glycogen and pullulan. Temp. and pH optima of the enzyme were 60C and 6.6, respectively, and, in the presence of 0.05M CaCl2, the enzyme retained stability for 15 min at 80C. Antibodies raised to the amylase showed no reaction with alpha-amylases of Bacillus sp. and B. licheniformis. In culture, proteolytic degradation of the enzyme was observed.

Item Type: Article
Uncontrolled Keywords: AMYLASES-; BACILLUS-
Subjects: 600 Technology > 08 Food technology > 16 Nutritive value > 05 Enzymes
500 Natural Sciences and Mathematics > 07 Life Sciences > 04 Microbiology
Divisions: Food Microbiology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 19 Jul 2011 03:57
Last Modified: 28 Dec 2011 09:59
URI: http://ir.cftri.com/id/eprint/7613

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