Some Properties Of Thermo-Stable Α -Amylase Of Four Isolates Of Bacillus Licheniformis
Elham S. Dawood, Ibrahim S. A., Sohair A. Abdelwahab
Keywards: Bacillus licheniformis, thermo-stable amylase, α-Amylases, partial purification ,DEAD Sephadex.
Abstract: Four isolates of Bacillus licheniformis producing thermo-stable amylase enzymes were previously isolated from different Sudanese soils and designated as B. licheniformis SUDK1, SUDK2, SUDK4 and SUDO. The enzyme was partially purified using DEAD Sephadex A 25 gel filtration and then were identified using thin layer chromatography. Optimum pH and temperature for enzyme activity were determined. The effect of thermal stability was detected at two storage temperatures (-20°Cand 4 °C) for 24 weeks. The results showed that the activity of the partially purified enzymes increased up to 16 -18 folds. The amylase enzymes were found to hydrolyze starch forming various maltooligosaccharides, such as dextrins and maltose as major products so they were identified as α- amylases. Optimum temperatures for enzyme activity was obtained at 60 and 70 °C. All enzymes were stable between pH 6.0-9.0 with optimum pH 7.0 . The enzymes were stable and retained nearly all of their initial activities at -20 °C till the end of 24th week. At 4 °C they lost less than 60% of their initial activities at the 8th week. The Km values were 1.25 – 2.0 mg/ml.
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