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Kinetics of the thermal inactivation of Bacillus subtilis α‐amylase and its application on the desizing of cotton fabrics
Author(s) -
ShaoWei Dong,
DaNian Lu
Publication year - 2008
Publication title -
journal of applied polymer science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.575
H-Index - 166
eISSN - 1097-4628
pISSN - 0021-8995
DOI - 10.1002/app.28612
Subject(s) - bacillus subtilis , steaming , activation energy , amylase , kinetics , enzyme , chemistry , nuclear chemistry , reaction rate constant , materials science , food science , biochemistry , organic chemistry , bacteria , biology , genetics , physics , quantum mechanics
The thermal inactivation of Bacillus subtilis α‐amylase was studied in the presence and in the absence of Ca 2+ at various temperatures. Inactivation rate constant ( k ), half‐life time ( t 1/2 ), and activation energy ( E a ) were determined to characterize the inactivation of the enzyme. Results obtained showed that the thermal inactivation of Bacillus subtilis α‐amylase followed a first‐order kinetics. The addition of Ca 2+ had a good thermostabilizing effect on the enzyme. The stabilizing effect of Ca 2+ is reflected by the increased values of the activation energy, which is about two times higher in the presence than that in the absence of 20 m M Ca 2+ , and the decreased values of the inactivation rate constants. The desizing of the cotton fabrics was performed through steaming at 100°C with Bacillus subtilis α‐amylase. The desizing efficiency seemed to be dependent on the concentration and pH value of the enzyme solution. It was found that through the steaming process with α‐amylase, the desizing ratio of the cotton fabrics could be beyond 98% and little damage happened to the fibers of the fabrics. © 2008 Wiley Periodicals, Inc. J Appl Polym Sci, 2008