High maltose-forming, Ca2+-independent and acid stable α-amylase from a novel acidophilic bacterium, Bacillus acidicola.
Bacillus acidicola TSAS1 produced a novel acid-stable, thermostable, Ca(2+)-independent and high maltose-forming α-amylase with optimum activity at pH 4.0 and 60°C, and T(1/2) of 27 min at 90°C. The enzyme saccharified raw as well as soluble starches, and ameliorated bread quality when the dough was supplemented with the enzyme.
Sharma
Archana
A
Department of Microbiology, University of Delhi South Campus, Benito Juarez Road, New Delhi, 110021, India.
Satyanarayana
T
T
D000681:Amylases / Q000302:isolation & purification* / Q000378:metabolism*; D001407:Bacillus / Q000201:enzymology*; D001939:Bread; D002118:Calcium / Q000378:metabolism*; D003067:Coenzymes / Q000378:metabolism*; D004795:Enzyme Stability; D019649:Food Industry / Q000379:methods; D006863:Hydrogen-Ion Concentration; D008320:Maltose / Q000378:metabolism*; D013213:Starch / Q000378:metabolism; D013696:Temperature
D003067:Coenzymes; D008320:Maltose; D013213:Starch; D000681:Amylases; D002118:Calcium