PURIFICATION AND CHARACTERIZATION OF A THERMOSTABLE ALPHA-AMYLASE FROM BACILLUS LICHENIFORMIS

被引：55

作者：

CHIANG, JP ^{[1
]}

ALTER, JE ^{[1
]}

STERNBERG, M ^{[1
]}

机构：

[1] MILES LABS INC, IND PROD GRP, ELKHART, IN 46515 USA

来源：

STARKE | 1979年 / 31卷 / 03期

关键词：

D O I：

10.1002/star.19790310307

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The heat stability of a bacterial α‐amylase is important for industrial starch utilization. Although extensive studies have been done on heat stable α‐amylase from various bacterial species little is known about the α‐amylases of Bacillus licheniformis. In order to get better understanding of thermostable amylases produced by different strains of B. licheniformis and provide information how to utilize the enzyme in starch processing, studies on purification and characterization of a commercial heat stable bacterial α‐amylase from B. licheniformis BLM 1777 are reported. Copyright © 1979 WILEY‐VCH Verlag GmbH & Co. KGaA, Weinheim

引用

页码：86 / 92

页数：7

共 28 条

[1] ESTIMATION OF MOLECULAR WEIGHTS OF PROTEINS BY SEPHADEX GEL-FILTRATION [J].