Purification and characterization of thermostable a-amylase produced from Bacillus licheniformis So-B3 and its potential in hydrolyzing raw starch

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dc.contributor.authorFincan, Sema Aguloglu
dc.contributor.authorOzdemir, Sadin
dc.contributor.authorKarakaya, Adem
dc.contributor.authorEnez, Baris
dc.contributor.authorMustafov, Sibel Demiroglu
dc.contributor.authorUlutas, Mehmet Sefa
dc.contributor.authorSen, Fatih
dc.date.accessioned2024-12-24T19:27:28Z
dc.date.available2024-12-24T19:27:28Z
dc.date.issued2021
dc.departmentSiirt Üniversitesi
dc.description.abstractAims: This work was achieved to obtain the optimum culture conditions of the thermostable alpha-amylase produced by thermophilic Bacillus licheniformis SO-B3. Furthermore, the alpha-amylase was purified and then characterized, and also its kinetic parameters were determined. Materials and methods: A new thermotolerant bacteria called Bacillus licheniformis SO-B3 employed in this work was isolated from a sample of thermal spring mud in Sirnak (Meyremderesi). Several parameters such as the impact of temperature, time, and pH on enzyme production were examined. Thin-Layer Chromatography (TLC) was employed to analyze the end-products of soluble starch hydrolysis, and the utilization of purified alpha-amylase in the clarification of unripe apple juices was studied. Key findings: The highest enzyme production conditions were determined as 35 degrees C, 36th hour, and pH 7.0. Thermostable alpha-amylase was purified by 70% ammonium sulfate precipitation, DEAE-cellulose ion-exchange chromatography, and dialysis, with a 51-purification fold and 30% yield recovery. The K-m and V-max values for this enzyme were 0.004 mM and 3.07 mu mol min(-1) at 70 degrees C, respectively. The alpha-amylase's molecular weight was found as 74 kDa. In addition, alpha-amylase showed a good degradation rate for raw starch. Significance: It was hypothesized that Bacillus licheniformis SO-B3 could be used as an alpha-amylase source. These findings displayed that purified enzyme could be utilized in fruit juice industries for clarification of apple juice and raw starch hydrolyzing.
dc.description.sponsorshipScientific Research Projects Unit of Siirt University [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.doi10.1016/j.lfs.2020.118639
dc.identifier.issn0024-3205
dc.identifier.issn1879-0631
dc.identifier.pmid33141041
dc.identifier.scopus2-s2.0-85094865005
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.1016/j.lfs.2020.118639
dc.identifier.urihttps://hdl.handle.net/20.500.12604/6649
dc.identifier.volume264
dc.identifier.wosWOS:000600546400038
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherPergamon-Elsevier Science Ltd
dc.relation.ispartofLife Sciences
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_20241222
dc.subjectalpha-Amylase
dc.subjectApple juice
dc.subjectBacillus licheniformis
dc.subjectChromatography
dc.subjectRaw starch
dc.titlePurification and characterization of thermostable a-amylase produced from Bacillus licheniformis So-B3 and its potential in hydrolyzing raw starch
dc.typeArticle

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