Properties of an extracellular amylase purified from a Bacillus species |
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| Authors: | Maitin Vatsala Kavitha R. Umesh-Kumar S. |
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| Affiliation: | (1) Department of Food Microbiology, Central Food Technological research Institute, Mysore, 570 013, India;(2) Department of Food Microbiology, Central Food Technological research Institute, Mysore, 570 013, India |
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| Abstract: | A strain of Bacillus produced an amylase with properties characteristically different from known bacterial amylases. The purified 80 kDa protein of pI 5.1 dextrinized starch, glycogen and pullulan. The temperature and pH optima of the enzyme were 60 °C and 6.6 respectively. In the presence of 0.05 M CaCl2, the enzyme retained stability for 15 min at 80 °C. Antibodies raised to the amylase protein showed no reaction with  -amylases of Bacillus sp. and B. licheniformis. In culture, proteolytic degradation of the enzyme was observed. |
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| Keywords: | Amylase Bacillus sp. properties |
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