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Abstract

Immobilization of α-amylase from Bacillus subtilis SDP1 isolated from the Rhizosphere of Acacia cyanophlla Lindey

In the present work, Bacillus subtilis SDP1  α-amylase was immobilized in alginate beads using entrapment and physical adsorption methods. Immobilized SDP1  α-amylase in alginate beads was used to hydrolyze soluble starch and potato, wheat and maize starch. Optimum temperature and pH of immobilized enzyme were determined and compared to free enzyme. Physical adsorption technique gave the better efficiency than entrapment technique for SDP1 α-amylase. However, immobilization did not affect optimum temperature (60°C) and pH (7.0) of free enzyme, immobilization of SDP1 amylase change composition of hydrolysis products. The results showed that immobilized SDP1  α-amylase synthesized maltoriose and maltose after starch hydrolysis and maltotriose converted to maltose and glucose during the hydrolyze proceeded. Since the starch hydrolysis process was carried out at 25°C, production of maltose and glucose from starch using immobilized SDP1 amylase was successfully applied, this technique and its hydrolysis products can be used in food industry.


Author(s):

Eda Bal, Orkun Pinar, Dilek Kazan, Hasan Umit Öztürk, Ahmet Alp Sayar



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