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A STUDY OF THE OPTIMAL CONDITIONS FOR STARCH HYDROLYSIS THROUGH THERMOSTABLE α α α α α-AMYLASE
2007
Marinova Journal of the University of Chemical Technology and Metallurgy
unpublished
The present work determines the optimal conditions for starch hydrolysis by thermostable α-amylase (EC 3.2.1.1) produced by Bac.subtilis strain XÊ-86. The hydrolysis reaction has the greatest rate at pH = 7.0, starch substrate concentration 250 g.l-1 , enzyme concentration – 12 enzyme units per ml suspension and 90 o C temperature. We show that the enzyme is inhibited by high concentrations of the substrate (above 250 g.l-1), as well as by glucose. We establish that the enzyme under
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