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Purification and properties of the raw starch-degrading α- amylase of Bacillus sp. IMD 434

被引：0
|
作者：
Lynn M. Hamilton
Catherine T. Kelly
William M. Fogarty
机构：
[1] National University of Ireland,Department of Industrial Microbiology
来源：
Biotechnology Letters | 1999年 / 21卷
关键词：
Bacillus; α-amylase; purification; raw starch-degrading;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
The raw starch-degrading a-amylase of Bacillus sp. IMD 434 was purified to homogeneity by acetone precipitation, ion- exchange chromatography and hydrophobic interaction chromatography. The enzyme had a relative molecular mass of 69,200, displayed maximum activity at pH 6.0 and 65 °C and released large amounts of glucose and maltose on hydrolysis of starch.
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页码：111 / 115
页数：4
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