INCREASED THERMAL-STABILITY OF BACILLUS-LICHENIFORMIS ALPHA-AMYLASE IN THE PRESENCE OF VARIOUS ADDITIVES

被引：55

作者：

ASTHER, M ^{[1
]}

MEUNIER, JC ^{[1
]}

机构：

[1] INRA,CTR BIOTECHNOL AGROIND,CHIM BIOL LAB,F-78850 THIVERVAL GRIGNON,FRANCE

来源：

ENZYME AND MICROBIAL TECHNOLOGY | 1990年 / 12卷 / 11期

关键词：

organic solvents; thermostability; thermostabilizing additives; α-Amylase;

D O I：

10.1016/0141-0229(90)90030-T

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

The influence of various additives such as polyhydric alcohols, sugars, polyethylene glycol, and substrates on the thermostability of Bacillus licheniformis α-amylase has been studied. Results obtained showed a thermostabilizing effect of most of the additives tested (ethylene glycol, glycerol, sorbitol, glucose, maltose, maltotriose, and polyethylene glycol). The stabilizing efficiency appears to be strongly dependent on additive concentration. α-Amylase thermostability has also been assayed in organic solvents. In these media, particularly in octane, α-amylase acquired a remarkable stability since no deactivation occurred at 75°C for at least 90 min. © 1990.

引用

页码：902 / 905

页数：4

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