2009•Zhongguo tiaoweipinRequires access

Study on enzymatic properties of α-amylase from Bacillus subtilis UN13.

Wen YongJun, You Wen-juan, Feng Gang-li, Yongjun Li

Abstract

Enzymatic propert of α-amylase from the producing strain Bacillus subtilis UN13 has been studied in this article.The result shows the α-Amylase is a novel acid-stable α-amylase.Its optimum temperature is 50 ℃,and the optimum pH value is 5.5.It has strong stability in the range from 40 ℃ to 60 ℃and pH value from 5.0 to 7.5.The α-amylase was activated by Ca2+,Mn2+,but inhibited by Cu2+,Zn2+,K+ and EDTA.Its Km and Vmax to soluble starch is 1.7039 mg/mL and 3.1615 mg/min·mL.

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Key concepts: Bacillus subtilis, Amylase, Enzyme, Chemistry, Starch, Food science, Strain (injury), Alpha-amylase