Isolation and characterization of a thermostable -amylase from Bacillus subtilis | Zendy

Sarah Shafaat | Zendy; Muhammad Akram | Zendy; Abdul Rehman | Zendy

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Isolation and characterization of a thermostable -amylase from Bacillus subtilis

Author(s) -

Sarah Shafaat,

Muhammad Akram,

Abdul Rehman

Publication year - 2011

Publication title -

african journal of microbiology research

Language(s) - English

Resource type - Journals

ISSN - 1996-0808

DOI - 10.5897/ajmr11.666

Subject(s) - bacillus subtilis , amylase , starch , enzyme , chemistry , molecular mass , food science , alpha amylase , chromatography , biochemistry , bacteria , biology , genetics

The present study is aimed at assessing the ability of Bacillus subtilis to convert starch into reducing sugars. Maximum enzyme activity showed by B. subtilis was 236 Uml-1. B. subtilis showed optimum growth at pH 8 and optimum temperature for the growth of bacterial isolate was found to be 45°C. The optimal pH and temperature of the amylase activity were 7.0 and 37°C, respectively. The enzyme was found to be stable in the pH range of 5 to 10. Maximum α-amylase activity was determined in 1% starch. The enzyme was found to be in two forms with relative molecular mass of 43 and 18 kDa in SDS-polyacrylamide gel electrophoresis. B. subtilis can be exploited for starch conversion biotechnologies. Key words: Starch, α-amylase, Bacillus subtilis.

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