A Novel Raw Starch Hydrolyzing Thermostable α-Amylase Produced by Newly Isolated Bacillus mojavensis SO-10: Purification, Characterization and Usage in Starch Industries

Abstract

The aim of this study is the production, purification, and characterisation of thermostable raw starch hydrolyzing αamylase produced by Bacillus mojavensis SO-10. The maximum production conditions of α-amylase were found at 36 th hour, 35 °C and pH 7.0. We utilized three steps to purify the thermostable α-amylase and as a result, 34-fold and 18% yield were obtained. The molecular weight of purified α-amylase was determined as 73 kD. The Km and Vmax rates were detected as 0.010 mM and 3.38 µmol min −1 , respectively. This purified α-amylase exhibited the highest activity at pH 5.0-6.0 and 70 ºC and showed stability over a wide variety of pH and temperature at 4.0-8.0, and 40-50 ºC, respectively. The thermostable purified α-amylase exhibited stability in the presence of denaturing agents and heavy metal ions. The purified enzyme hydrolyzed the raw starches of corn and wheat grains in the ratio of 36.7% and 39.2% respectively. The end-yields of soluble starch hydrolysis were analyzed by thin-layer chromatography (TLC). In addition, the usage of purified α-amylase in clarification of apple juice and domestic washing detergent industries were evaluated.

Screening and Characterization of Bacillus Strains Producing Highly Thermostable Amylase from Various Hot Springs of Algeria

“…However, the enzyme activity was different between the strains, as confirmed by DNS method. The production of amylase by Bacillus strains has been thoroughly investigated and is affected by a variety of physicochemical factors reported in similar studies such as salinity, pH effect and the influence of inhibitors and different metal ions on purified enzyme activity [32]. Most notable among these are the temperature which seems not to be related to the growth of the organism [4].…”

Isolation and Identification of Bacillus sp. from Root Soil of the Astragalus gummifer: Obtaining and Characterization of α-Amylase

“…Ozdemir et al [21] produced Bacillus mojavensis microorganism at 35°C, pH 7.0 and 36 hours for use in biotechnological studies. In their studies on Bacillus atrophaeus NRC1, Abd-Elaziz et al [22] determined the production conditions of the bacteria as pH 6.0, 40 °C and 24 hours.…”

Beauveria bassiana Xylanase: Characterization and Wastepaper Deinking Potential of a Novel Glycosyl Hydrolase from an Endophytic Fungal Entomopathogen

“…For temperature optima, enzyme activities were determined between 25 and 70 °C at 5 °C intervals. In addition, the thermostability of the enzyme was evaluated by pre-incubating aliquots between 25 and 60 °C for 30 to 180 min, at 30 min intervals and measuring residual activities [ 21 ].…”