Abstract
The influence of different polyols (ethylene glycol, glycerol, erythritol, xylitol, and sorbitol) on the thermostability of fungal alpha-amylase at 60°C has been studied. The results obtained show a stabilizing effect in the presence of polyols. In the case of 4 m sorbitol solution, the enzyme half-life is 2000-fold longer than in pure water. These polyols have been found as competitive inhibitors for alpha-amylase andtheir stabilizing effect has been correlated to their affinity constant except for sorbitol. The influence of two polyol isomers (arabitol and mannitol) on activity and stability of alpha-amylase has also been investigated.
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