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Thermal deactivation of a commercial α-amylase from Bacillus licheniformis used in detergents

Paper ID Volume ID Publish Year Pages File Format Full-Text
5088 283 2006 6 PDF Available
Title
Thermal deactivation of a commercial α-amylase from Bacillus licheniformis used in detergents
Abstract

We have studied experimentally the enzymatic hydrolysis of soluble starch with a commercial α-amylase from Bacillus licheniformis (commercial enzyme Termamyl 300 L Type DX) at pH 7.5 within the temperature range of 60–75 °C. To follow the reaction we applied a procedure based on the iodometric method of measuring α-amylase activity. We found for each of the temperatures studied that at the same treatment intensity the different enzyme concentrations and reaction times assayed gave practically the same conversion values, whereas these values were altered according to the length of time the enzyme solutions were previously kept at reaction temperature. Therefore, the thermal denaturation of the enzyme can be fitted to a second-order kinetic. We have established a way of calculating the deactivation constant for each temperature both for the experiments made with different waiting times before the reaction and for those with different treatment intensity. Finally, we fitted the thermal-deactivation constant against temperature according to Arrhenius’ equation, obtaining an activation energy of 172 kJ/mol.

Keywords
Amylase; Starch; Kinetic parameters; Enzyme deactivation; Detergents; Termamyl
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Publisher
Database: Elsevier - ScienceDirect
Journal: Biochemical Engineering Journal - Volume 27, Issue 3, January 2006, Pages 299–304
Authors
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Subjects
Physical Sciences and Engineering Chemical Engineering Bioengineering
Get Full-Text Now
Don't Miss Today's Special Offer
Price was $35.95
You save - $31
Price after discount Only $4.95
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Full-text PDF Download
Online Support
Any Questions? feel free to contact us