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Characteristics of alpha‐Amylase K, a Novel Amylase from a Strain of Bacillus subtilis
Author(s) -
Kennedy J. F.,
White C. A.
Publication year - 1979
Publication title -
starch ‐ stärke
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.62
H-Index - 82
eISSN - 1521-379X
pISSN - 0038-9056
DOI - 10.1002/star.19790310308
Subject(s) - amylase , bacillus subtilis , alpha amylase , hydroxymethyl , starch , enzyme , chemistry , tris , strain (injury) , calcium , chloride , bacillales , chromatography , biochemistry , nuclear chemistry , stereochemistry , organic chemistry , biology , bacteria , anatomy , genetics
α‐Amylase K is a novel thermostable α‐amylase from Bacillus subtilis which produces maltohexaose from starch. Various methods showed the existance of two forms which did not differ significantly in action and which may therefore be isoenzymes. α‐Amylase K is stable at 60°C in the presence of additional calcium chloride with 80% activity remaining after 6d. It is completely deactivated after 10 min at 90°C and inhibited by tris‐(hydroxymethyl)‐aminomethane above pH 5.0. The purified α‐amylase K fractions are less thermostable than the original enzyme solution. α‐Amylase K is stable to freeze drying but reconstituted enzyme solution was less active at at pH‐values below of 5.8.