1. Açık Erişim@BUU
  2. Bursa Uludağ Üniversitesi Dergileri
  3. Journal of Biological and Environmental Sciences
  4. 2010 Cilt 4 Sayı 11
Please use this identifier to cite or link to this item: http://hdl.handle.net/11452/17221
Title: Comparison of hydrolysis abilities onto soluble and commercial raw starches of ımmobilized and free b. amyloliquefaciens α-amylase
Authors: Uludağ Üniversitesi/Fen Edebiyat Fakültesi/Biyoloji Bölümü.
Dincbas, Serhan
Demirkan, Elif
Keywords: B. amyloliquefaciens
Thin layer chromatography
α-amylase
Calcium alginate
Starch hydrolysis
Issue Date: 2010
Publisher: Uludağ Üniversitesi
Citation: Dincbas, S. ve Demirkan, E. (2010). "Comparison of hydrolysis abilities onto soluble and commercial raw starches of ımmobilized and free b. amyloliquefaciens α-amylase". Journal of Biological and Environmental Sciences, 4(11), 87-95.
Abstract: Immobilized Bacillus amyloliquefaciens α-amylase in calcium alginate beads was used for the effective hydrolysis by using various amounts of soluble potato and various commercial raw starches (potato, maize, wheat, rice), and compared with those of free enzyme. The highest activity was obtained in the presence of commercial raw potato of 4% w/v with immobilized amylase (9740 IU/ml). Immobilized enzyme showed better thermal stability than free enzyme at high temperature. TLC analysis of starches hydrolysis products after 1 h incubation showed the formation of glucose by free amylase and maltose by immobilized amylase
URI: https://dergipark.org.tr/tr/download/article-file/497778
http://hdl.handle.net/11452/17221
ISSN: 1307-9530
1308-2019
Appears in Collections:2010 Cilt 4 Sayı 11

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