New action pattern of a maltose-forming alpha-amylase from Streptomyces sp. and its possible application in bakery.

@article{Ammar2002NewAP,
  title={New action pattern of a maltose-forming alpha-amylase from Streptomyces sp. and its possible application in bakery.},
  author={Youssef Ben Ammar and Takayoshi Matsubara and Kazuo Ito and Masaru Iizuka and Tipaporn Limpaseni and Piamsook Pongsawasdi and Noshi Minamiura},
  journal={Journal of biochemistry and molecular biology},
  year={2002},
  volume={35 6},
  pages={568-75}
}
An a-Amylase (EC 3.2.1.1) was purified that catalyses the production of a high level of maltose from starch without the attendant production of glucose. The enzyme was produced extracellularly by thermophilic Streptomyces sp. that was isolated from Thailand's soil. Purification was achieved by alcohol precipitation, DEAE-Cellulose, and Gel filtration chromatographies. The purified enzyme exhibited maximum activity at pH 6-7 and 60 degrees C. It had a relative molecular mass of 45 kDa, as… CONTINUE READING