Thermodynamic and kinetic characteristics of an a-amylase from Bacillus licheniformis SKB4
An amylolytic bacterial strain, Bacillus licheniformis SKB4 produced maximum amylase at pH 6.5 at 42 °C, and at late stationary phase (24 h) of growth. Starch and peptone were found the best supporting carbon and nitrogen source with C:N ratio of 1:2 for amylase production. The purified enzyme was n...
Elmentve itt :
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| Dokumentumtípus: | Cikk |
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2014
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| Sorozat: | Acta biologica Szegediensis
58 No. 2 |
| Kulcsszavak: | Mikrobiológia |
| Online Access: | http://acta.bibl.u-szeged.hu/34911 |
| LEADER | 01989nab a2200277 i 4500 | ||
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| 001 | acta34911 | ||
| 005 | 20210412154007.0 | ||
| 008 | 161017s2014 hu o 0|| eng d | ||
| 022 | |a 1588-385X | ||
| 040 | |a SZTE Egyetemi Kiadványok Repozitórium |b hun | ||
| 041 | |a eng | ||
| 100 | 1 | |a Samanta Saptadip | |
| 245 | 1 | 0 | |a Thermodynamic and kinetic characteristics of an a-amylase from Bacillus licheniformis SKB4 |h [elektronikus dokumentum] / |c Samanta Saptadip |
| 260 | |c 2014 | ||
| 300 | |a 147-156 | ||
| 490 | 0 | |a Acta biologica Szegediensis |v 58 No. 2 | |
| 520 | 3 | |a An amylolytic bacterial strain, Bacillus licheniformis SKB4 produced maximum amylase at pH 6.5 at 42 °C, and at late stationary phase (24 h) of growth. Starch and peptone were found the best supporting carbon and nitrogen source with C:N ratio of 1:2 for amylase production. The purified enzyme was non-responsive to most of the metal ions except K+ and Mg++ (1.0 mM). The enzyme was stable and active at pH 6.5. The enzyme showed optimum temperature at 90 °C with 10 min of half life (t½) at 100 °C. The Q10 of the enzyme was 1.0. The thermodynamic principles like activation energy, free energy for substrate binding and transition state of the enzyme were found 31.53, 5.53 and -17.4 KJ/Mol of starch, respectively. The kinetic constant like Vmax, Km, K catand catalytic efficiency (Kcat/Km)for starch were found to be 1.04 μmol mg-1 min-1, 6.2 mg ml-1,2 × 103 S-1 and 3.22 × 102 ml mg-1 S-1,respectively. All these findings suggested that this amylase has unique characteristics for starch hydrolysis in respect to thermostability and kinetic properties. | |
| 695 | |a Mikrobiológia | ||
| 700 | 0 | 1 | |a Das Arpan |e aut |
| 700 | 0 | 1 | |a Haider Suman Kumar |e aut |
| 700 | 0 | 1 | |a Jana Arijit |e aut |
| 700 | 0 | 1 | |a Kar Sanjay |e aut |
| 700 | 0 | 1 | |a Mohapatra Pradeep Kumar Das |e aut |
| 700 | 0 | 1 | |a Pad Bikash Ranjan |e aut |
| 700 | 0 | 1 | |a Mondal Keshab Chandra |e aut |
| 856 | 4 | 0 | |u http://acta.bibl.u-szeged.hu/34911/3/58147.pdf |z Dokumentum-elérés |