Degradation of Raw Starch Granules by α-Amylase Purified from Culture of Aspergillus awamori KT-11
نویسندگان
چکیده
منابع مشابه
The effect of temperature and water absorption on enzymatic degradation of starch / polyvinyl alcohol blend film by α-Amylase
Thermoplastic starch (TPS) materials present several advantages to the plastic industry andwhen blended with other materials they can exhibit improved mechanical and moisturesensitivity properties compared to pure TPS materials. Further investigations on TPS: PVAblends are of particular interest due to their excellent compatibility and improved properties suchas tensile strength, elongation, to...
متن کاملProduction and Characteristics of Raw-Starch-Digesting alpha-Amylase from a Protease-Negative Aspergillus ficum Mutant.
Mutational experiments were carried out to decrease the protease productivity of Aspergillus ficum IFO 4320 by using N-methyl-N'-nitro-N-nitrosoguanidine. A protease-negative mutant, M-33, exhibited higher alpha-amylaseactivity than the parent strain under submerged culture at 30 degrees C for 24 h. About 70% of the total alpha-amylase activity in the M-33 culture filtrate was adsorbed onto sta...
متن کاملEnzymatic degradation of Poly (ε-Caprolactone) and Starch blends bontaining SiO2 nanoparticle by Amyloglucosidase and α-Amylase
The aims of the study were to investigate the effect of poly(ε -caprolactone) (PCL) and nano- SiO2 within the thermoplastic starch (TPS) blends on the rate and extent of starch enzymatic hydrolysis using enzymes α-amylase and amyloglucosidase. The results of this study have revealed that blends with nano-SiO2 content at 6 wt% exhibited a significantly reduced rate and exte...
متن کاملEnzymatic degradation of Poly (ε-Caprolactone) and Starch blends bontaining SiO2 nanoparticle by Amyloglucosidase and α-Amylase
The aims of the study were to investigate the effect of poly(ε -caprolactone) (PCL) and nano- SiO2 within the thermoplastic starch (TPS) blends on the rate and extent of starch enzymatic hydrolysis using enzymes α-amylase and amyloglucosidase. The results of this study have revealed that blends with nano-SiO2 content at 6 wt% exhibited a significantly reduced rate and exte...
متن کاملThermal stability and starch degradation profile of α-amylase from Streptomyces avermitilis.
Amylases from Streptomyces are useful in the production of maltooligosaccharides, but they have weak thermal stability at temperatures higher than 40 °C. In this study, α-amylase (SAV5981 gene of Streptomyces avermitilis) was expressed from Streptomyces lividans 1326 and purified by ammonium sulfate fractionation followed by anionic chromatography (Q-HP sepharose). The properties of the purifie...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: BMB Reports
سال: 2004
ISSN: 1976-6696
DOI: 10.5483/bmbrep.2004.37.4.422