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Title 

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

Authors 

C B SohnS M leeM H KimJung Hun KohK S KimJ E ChangY K AhnC H Kim

Publisher 

Wiley-Blackwell

Issue Date 

1996

Citation 

Journal of Food Science, vol. 61, no. 1, pp. 230-234

Keywords 

β-amylaseRaw starch saccharifying enzymeBacillus polymyxa No. 26-1

Abstract 

An extracellular β-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 Mr of 53 kDa and pI of 9.1. The optimum temperature was 45°C and pH 5.5 for raw corn starch. Thermal stability at 40°C and pH stability at 5.0-8.5 were shown. The degradation ofraw starch by β-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 β-amylase had large holes on granule surfaces.

ISSN 

0022-1147

Appears in Collections

1. Journal Articles > Journal Articles

Registered Date

2017-04-19


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