Purification and characterization of maltose forming thermostable alkaline ?-Amylase from Bacillus gibsonii S213
- Applied Microbiology and Biotechnology laboratory, Department of Botany, University of Delhi, Delhi-110007, and India.
- National Agri-Food Biotechnology Institute, Mohali, Punjab-160071, India.
- Currently at: University Institute of Engineering and Technology, Panjab University, Chandigarh-160036, India.
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Bacillus gibsonii S213 is a Gram +ve, alkalophilic, endospore forming bacterium that is capable of producing maltose and maltotriose forming thermostable ?-amylase that has an optimum activity at pH 8.5 and 60°C. The enzyme was purified 21 fold with the yield of 18% using ion exchange and gel filtration chromatography. Sodium dodecyl sulphate-polyacrylamide gel electrophoresis of purified enzyme revealed a single band of molecular weight 48 KDa. End products of hydrolysis as estimated by high pressure liquid chromatography and thin layer chromatography were mainly maltose and less concentration of maltotriose. The enzyme was stable at broad range of pH (7-9.5) and temperature (50-80°C) and was able to completely hydrolyze raw wheat and soluble starch suggesting its application in starch industry.
[Isha Kohli, Rakesh Tuli, Ved Pal Singh (2016); Purification and characterization of maltose forming thermostable alkaline ?-Amylase from Bacillus gibsonii S213 Int. J. of Adv. Res. 4 (Jan). 356-366] (ISSN 2320-5407). www.journalijar.com
