Abstract
This study reports the production and characterisation of a novel thermostable alkaline amylase from the newly isolated Geobacillus stearothermophilus HP 3. The optimum temperature and pH for enzyme production was 55°C and 9.0, respectively. The amylase powder obtained from the culture filtrate by pre-chilled acetone treatment was stable over a wide pH range and liquefied thick starch slurries at 75°C. Ca2+ and Co2+ were required for the thermostability of the enzyme preparation. The present purified amylase therefore could be defined as thermostable and alkalitolerant with new properties that make the enzyme applicable for many starch processing applications for use in the food industry.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
