Stable, inducible thermoacidophilic alpha-amylase from Bacillus acidocaldarius.
Bacillus acidocaldarius Agnano 101 produces an inducible thermoacidophilic alpha-amylase. The enzyme production occurs during the stationary phase of growth in the presence of compounds with alpha-1,4-glucosidic linkages. The enzymatic activity is both present in the culture medium and associated with the cells; the enzymes purified from both sources show identical molecular and catalytic properties. The purified amylase has a single polypeptide chain of molecular weight 68,000 and behaves like an alpha-amylase with affinity constants for starch and related substances of 0.8 to 0.9 mg/ml. The pH and temperature optima for activity are 3.5 and 75degreesC, respectively. The amylase is stable at acidic pH (below 4.5). Its thermal stability is strictly dependent upon protein concentration; the half-life at 60degreesC of the amylase in a 70-mug/ml solution is about 5 days.
D000681:Amylases / Q000096:biosynthesis* / Q000302:isolation & purification / Q000378:metabolism; D000688:Amylose / Q000378:metabolism; D001407:Bacillus / Q000201:enzymology* / Q000254:growth & development; D004790:Enzyme Induction; D006003:Glycogen; D006863:Hydrogen-Ion Concentration; D008320:Maltose; D008970:Molecular Weight; D013213:Starch; D013696:Temperature
D008320:Maltose; D013213:Starch; D006003:Glycogen; D000688:Amylose; D000681:Amylases