Effect of temperature on some characteristics of the thermostable α-amylase from Bacillus licheniformis.

Abstract

The V max of an extracellular, thermostable α-amylase from Bacillus licheniformis 44MB82 were 5.70×10(-3) and 9.70×10(-3) MM s(-1) at 30 and 90°C, respectively, whereas the K m values were similar (0.9 mg ml(-1)) at both temperatures. Excluding dextrins, the dominant products from soluble starch and amylopectin hydrolysis contained less than six glucose… (More)
DOI: 10.1007/BF00367664

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