ISSN:
1573-0972
Keywords:
α-Amylase
;
Bacillus sp.
;
thermostability
Source:
Springer Online Journal Archives 1860-2000
Topics:
Biology
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Abstract An α-amylase from a hyper-producing strain of Bacillus (sp. E2) was stable at 70°C for 30 min but was quickly inactivated at higher temperatures. In the presence of 10mm Ca2+ and starch (20% w/v), however, the enzyme was stable at 90°C for 10 min and after 30 min at 100°C still retained 26% of its initial activity.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1007/BF00286380
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