Purification and characterization of beta-amylase from Bacillus polymyxa No 26-1

被引：7

作者：

Sohn, CB ^{[1
]}

Lee, SM ^{[1
]}

Kim, MH ^{[1
]}

Ko, JH ^{[1
]}

Kim, KS ^{[1
]}

Chang, JE ^{[1
]}

Ahn, YK ^{[1
]}

Kim, CH ^{[1
]}

机构：

[1] KIST,KOREA RES INST BIOSCI & BIOTECHNOL,CELLULAR & MOLEC BIOL LAB,TAEJON 305600,SOUTH KOREA

来源：

JOURNAL OF FOOD SCIENCE | 1996年 / 61卷 / 01期

关键词：

beta-amylase; raw starch saccharifying enzyme; Bacillus polymyxa No 26-1;

D O I：

10.1111/j.1365-2621.1996.tb14767.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

An extracellular beta-amylase, which was easily adsorbable onto raw corn starch, was purified 22.5-fold from a new isolate of Bacillus polymyxa No 26-1 with a M(r) of 53 kDa and pI of 9.1. The optimum temperature was 45 degrees C and pH 5.5 for raw corn starch. Thermal stability at 40 degrees C and pH stability at 5.0-8.5 were shown. The degradation of raw starch by beta-amylase was greatly stimulated by pullulanase addition. Scanning electron micrographs revealed that starch granule degradation by the enzyme alone occured at the equatorial grooves of lecticular granules. Corn starch granules hydrolyzed by beta-amylase had large holes on granule surfaces.

引用

页码：230 / 234

页数：5