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Influence of the Reactant Concentrations on the Binding Mode of α‐Amylase
Author(s) -
Çörüşlü E.,
Pekin B.
Publication year - 1984
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.19840360305
Subject(s) - bacillus subtilis , cyanogen bromide , chemistry , amylase , enzyme , starch , bromide , molecule , chromatography , polymer chemistry , biochemistry , inorganic chemistry , organic chemistry , bacteria , biology , peptide sequence , genetics , gene
Abstract Carboxymethylcellulose activated to varying extents by cyanogen bromide was used in insolubilizing Bacillus subtilis α‐amylase. The retention of native activities in the resulting derivatives toward soluble starch and the amounts of bound enzyme were determined. The effect of enzyme concentration in the coupling medium on the retention of activity was also investigated. The results are shown to accord with the hypothesis that the enzyme molecules tend to concentrate more on the surface of the carrier than inside the pores as the reactivities of the components in the coupling reaction are increased.