A Novel Raw Starch Hydrolyzing Thermostable alpha-Amylase Produced by Newly Isolated Bacillus mojavensis SO-10: Purification, Characterization and Usage in Starch Industries
Abstract
The aim of this study is the production, purification, and
characterisation of thermostable raw starch hydrolyzing aamylase
produced by Bacillus mojavensis SO-10. The maximum production conditions
of alpha-amylase were found at 36th hour, 35 degrees C and pH 7.0. We
utilized three steps to purify the thermostable alpha-amylase and as a
result, 34-fold and 18\% yield were obtained. The molecular weight of
purified alpha-amylase was determined as 73 kD. The K-m and V-max, rates
were detected as 0.010 mM and 3.38 ,umol min(-1), respectively. This
purified alpha-amylase exhibited the highest activity at pH 5.0-6.0 and
70 degrees C and showed stability over a wide variety of pH and
temperature at 4.0-8.0, and 4050 degrees C, respectively. The
thermostable purified alpha-amylase exhibited stability in the presence
of denaturing agents and heavy metal ions. The purified enzyme
hydrolyzed the raw starches of corn and wheat grains in the ratio of
36.7\% and 39.2\% respectively. The end-yields of soluble starch
hydrolysis were analyzed by thin-layer chromatography (TLC). In
addition, the usage of purified a-amylase in clarification of apple
juice and domestic washing detergent industries were evaluated.
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