Acidic and proteolytic digestion of α-amylases from Bacillus licheniformis and Bacillus amyloliquefaciens: Stability and flexibility analysis

Purification and Characterization of Thermostable and Detergent-Stable Alpha-Amylase from Anoxybacillus sp. AH1

“…The remaining amylolytic activity was measured under standard assay conditions aft er 1 h, aft er which 30 % glycerol was found to help the enzyme stability at 60 °C up to 2 h by retaining 85 % of the original activity. The stabilizing eff ect of glycerol on thermostability of the enzyme has also been reported in previous studies (37,38). The results show that this thermostable enzyme could be a good candidate for the efficient and quick hydrolysis of starches.…”

Proteolysis of α-amylase from Saccharomycopsis fibuligera: characterization of digestion products

“…The catalytic domain consisting of the A and B domains is normally located at the N-terminus. These domains can be recovered as separate fragments by proteolytic digestion using either trypsin or other proteases (Desseaux et al 1991;Kim & Kho 1993;Ferey-Roux et al 1998;Hamilton et al 1998;Khajeh et al 2006). Here we have shown the two fragments obtained during tryptic digestion of Sfamy, which is in agreement with the previous studies.…”

Extracellular amylase production of a thermotolerant Fusarium sp: isolated from Eastern Nigerian soil

“…Starch is composed of two high molecular weight components, including amylose (15-25%), a linear polymer made up of α-1,4-linked glucopyranose residues and amylopectin (75-85%), a branched polymer made up of α-1,4 and α-1,6 linked glucopyranose residues (Dock et al, 2008). Starch degrading enzymes include endoamylases (α-amylase), exo-amylases (β-amylase), debranching enzymes and glycosyltransferases (Cereia et al, 2006, Khajeh et al, 2006. Depending on the type of amylase, starch is degraded to simple sugars such as glucose, maltose or to oligosaccharides, maltooligosaccharides or dextrins (Abou-Elela et al, 2009).…”