Thermal stability and starch degradation profile of α-amylase from Streptomyces avermitilis.

@article{Hwang2013ThermalSA,
  title={Thermal stability and starch degradation profile of α-amylase from Streptomyces avermitilis.},
  author={Sang Youn Hwang and Kazunori Nakashima and Naoko Okai and Fumiyoshi Okazaki and Michiru Miyake and Koichi Harazono and Chiaki Ogino and Akihiko Kondo},
  journal={Bioscience, biotechnology, and biochemistry},
  year={2013},
  volume={77 12},
  pages={2449-53}
}
Amylases from Streptomyces are useful in the production of maltooligosaccharides, but they have weak thermal stability at temperatures higher than 40 °C. In this study, α-amylase (SAV5981 gene of Streptomyces avermitilis) was expressed from Streptomyces lividans 1326 and purified by ammonium sulfate fractionation followed by anionic chromatography (Q-HP sepharose). The properties of the purified SAV5981 amylase were determined by the starch-iodine method. The effect of metal ions on amylase… CONTINUE READING