Article
Comparison of the wild-type alpha-amylase and its variant enzymes in Bacillus amyloliquefaciens in activity and thermal stability, and insights into engineering the thermal stability of bacillus alpha-amylase.
Journal of biochemistry - 1 Jun 2006
Lee Seunjae, Mouri Yoshiki, Minoda Masashi, Oneda Hiroshi, Inouye Kuniyo
Abstract excerpt
The starch hydrolysis activity and thermal stability of Bacillus amyloliquefaciens alpha-amylase (wild-type enzyme or WT) and its variant enzymes, designated as M77, M111, and 21B, were compared. All have an optimal pH at around 6, as well as almost the same reaction rates and Km and kcat values. The optimal temperature in the absence of Ca2+ ions is 60 degrees C for WT and M77 and 40 degrees C for M111 and 21B....
Read the complete abstract on PubMedTopics
Share this publication in a Topic to start or enrich a Post.