Amylase bacterial

The development of the submerged fermentation technique resulted in tremendous progress in the field of industrial enzymology. This technique was used in the early 1950s for the production of bacterial amylases for the textile industry. 

Bacterial amylase Bacillus subtilis Modified starch, sizing paper... 

Unfortunately, much of the work with the bacterial amylases has been carried out with impure products of undefined origin so that it is difficult to compare and evaluate the results. For this reason, with the... 

These water-soluble molecules are cyclic oligomers of a-D-glucose formed by the action of certain bacterial amylases on starches (Bender and Komiyama, 1978 Saenger, 1980 Szejtli, 1982). a-Cyclodextrin (cyclohexa-amylose) has six glucose units joined a(l, 4) in a torus [1], whereas /3-cyclodextrin (cycloheptaamylose) and y-cyclodextrin (cyclooctaamylose) have seven and eight units, respectively. 

With the exception of Christian Hansen the industrial development of enzymes was very slow initially. J.Takamine began isolating bacterial amylases in the 1890 s in what later became known as Miles Laboratories (today a part of Genencor). 

The experiments described above can be repeated with enzymes from different sources, such as fungal amylase, amyloglucosidase, and a mixture of equivalent concentrations of three enzymes, bacterial amylase, fungal amylase, and amyloglucosidase. 

Add 0.5 ml of the bacterial amylase solution to 50 ml of the 20 g 1 1 nonbuffered starch solution prepared in Step 1. Periodically place a few drops of the reaction mixture on a glass plate and add one drop of the iodine reagent. The color should finally turn red, indicating the total conversion of starch to dextrin. This liquefaction step should last for approximately 10 min. 

Fungal amylase has relative low heat stability and its major application is in the baking industry to supplement the variable activity of amylase present in wheat flour. Bacterial amylase is much more heat stable and it is used in brewing, starch degradation, alcohol, textile, and detergent industries. The organisms commonly used for the commercial production of a-amylase include ... 

Application and Principle This procedure is used to determine the a-amylase activity, expressed as bacterial amylase units (BAU), of enzyme preparations derived from Bacillus subtilis var., Bacillus licheniformis var., and Bacillus stearoth-ermophilus. It is not applicable to products that contain 13-amylase. The assay is based on the time required to obtain a standard degree of hydrolysis of a starch solution at 30° 0.1°. The degree of hydrolysis is determined by comparing the iodine color of the hydrolysate with that of a standard. 

Calculation One bacterial amylase unit (BAU) is defined as that quantity of enzyme that will dextrinize starch at the rate of 1 mg/min under the specified test conditions. 

Hopkins and coworkers have compared the action of malt a-amylase with that of bacterial amylase (from B. suhtilis). The bacterial enzyme closely resembled the malt enzyme in respect to the kinetics of the reaction and produced much the same products. 

Textile desizing (removal of starch after weaving) Bacterial amylase... 

Fungal amylase has a widespread application in bread baking. As it is inactivated at lower temperatures when compared with malt- and bacterial- amylases, it can only convert damaged starch into fermentable sugars, which are used by the yeast to produce carbon dioxide and alcohol. 

Amylase Origin microorganisms Novozymes BAN (Bacterial Amylase Novo)... 

Biolase Brands. [Hoechst Cdanese Hoechst AG] Bacterial amylases enzymatic desizing agent... 

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