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Novel thermostable and alkalitolerant amylase production by Geobacillus stearothermophilus HP 3
- Selim, Samy A.
- Natural product research 2012 v.26 no.17 pp. 1626-1630
- Geobacillus stearothermophilus, acetone, calcium, cobalt, culture filtrates, food industry, pH, slurries, starch, temperature, thermal stability
- 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.