In:
Journal of Science Natural Science, Journal of Science, Hanoi National University of Education, Vol. 66, No. 1 ( 2021-3), p. 72-79
Abstract:
The effect of physical parameters such as temperature and pH on the production, activity, and stability of α-amylase from Bacillus subtilis V37 was investigated. The results indicated that the optimum culture conditions for enzyme activity were pH 7.0 and 35 oC. The optimum pH and temperature for enzyme activity were 6.0 and 70 oC. The crude enzyme was found to be stable in the pH range of 5.0 to 7.0. The enzyme was stable for 1 h at a temperature from 30 to 80 oC; nearly 100% of enzyme activity remained at temperatures of 30 - 40 oC, and about 34% of original activity remained at a temperature of 80 oC. These features demonstrated that α-amylase from B. subtilis V37 can be applied in many areas such as the food, fermentation, and animal feed industries.
Type of Medium:
Online Resource
ISSN:
2354-1059
Uniform Title:
ẢNH HƯỞNG CỦA NHIỆT ĐỘ VÀ pH ĐẾN KHẢ NĂNG SINH TỔNG HỢP, HOẠT TÍNH VÀ ĐỘ BỀN CỦA α-AMYLASE TỪ CHỦNG VI KHUẨN Bacillus subtilis V37
DOI:
10.18173/2354-1059.2021-0009
Language:
Unknown
Publisher:
Journal of Science, Hanoi National University of Education
Publication Date:
2021
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