A highly efficient and thermostable α-amylase from soya bean seeds.

Abstract

The α-amylase from soya bean seeds was purified by affinity precipitation, resulting in approx. 20-fold purification with approx. 84% recovery. The purified α-amylase had an optimum pH of 5.5, optimum temperature of 75 °C, Arrhenius energy of activation of 6.03 kcal/mol (1 kcal≈4.184 kJ) and a Km of 2.427 mg/ml (starch substrate). The enzyme had maximum… (More)
DOI: 10.1042/BA20100262

8 Figures and Tables

Topics

  • Presentations referencing similar topics