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

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dc.contributor.authorOzdemir, Sadin
dc.contributor.authorFincan, Sema Aguloglu
dc.contributor.authorKarakaya, Adem
dc.contributor.authorEnez, Baris
dc.date.accessioned2024-12-24T19:30:19Z
dc.date.available2024-12-24T19:30:19Z
dc.date.issued2018
dc.departmentSiirt Üniversitesi
dc.description.abstractThe aim of this study is the production, purification, and characterisation of thermostable raw starch hydrolyzing aamylase produced by Bacillus mojavensis SO-10. The maximum production conditions of alpha-amylase were found at 36th hour, 35 degrees C and pH 7.0. We utilized three steps to purify the thermostable alpha-amylase and as a result, 34-fold and 18% yield were obtained. The molecular weight of purified alpha-amylase was determined as 73 kD. The K-m and V-max, rates were detected as 0.010 mM and 3.38 ,umol min(-1), respectively. This purified alpha-amylase exhibited the highest activity at pH 5.0-6.0 and 70 degrees C and showed stability over a wide variety of pH and temperature at 4.0-8.0, and 4050 degrees C, respectively. The thermostable purified alpha-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 a-amylase in clarification of apple juice and domestic washing detergent industries were evaluated.
dc.description.sponsorshipScientific Research Projects Unit of Siirt University, Turkey [BAP-2011-SIUFED-F3]
dc.description.sponsorshipThis study was supported by Scientific Research Projects Unit of Siirt University (Project code: BAP-2011-SIUFED-F3), Turkey.
dc.identifier.doi10.1590/1678-4324-2018160399
dc.identifier.issn1516-8913
dc.identifier.issn1678-4324
dc.identifier.scopus2-s2.0-85055668898
dc.identifier.scopusqualityQ2
dc.identifier.urihttps://doi.org/10.1590/1678-4324-2018160399
dc.identifier.urihttps://hdl.handle.net/20.500.12604/7482
dc.identifier.volume61
dc.identifier.wosWOS:000448799100001
dc.identifier.wosqualityQ4
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherInst Tecnologia Parana
dc.relation.ispartofBrazilian Archives of Biology and Technology
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_20241222
dc.subjectalpha-Amylase
dc.subjectRaw starch
dc.subjectThin-Layer Chromatography (TLC)
dc.subjectDetergents
dc.subjectApple Juice Clarification
dc.titleA Novel Raw Starch Hydrolyzing Thermostable ?-Amylase Produced by Newly Isolated Bacillus mojavensis SO-10: Purification, Characterization and Usage in Starch Industries
dc.typeArticle

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