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Abstract

THERMAL STABILITY OF CRUDE ALPHA-AMYLASE PRODUCED BY BREVIBACILLUS BORSTELENSIS R1 ISOLATED FROM COASTAL AREA OF BAY OF BENGAL, VISAKHAPATNAM

K. Suribabu* and K. P. J. Hemalatha

ABSTRACT

Thermal stability is a desired characteristic of most of the industrial enzymes. The highest amylase activity was found at 370C (383±3 U/ml for 3hrs) and the lowest at 600C (37±1 U/ml for 10hrs). The highest stability of amylase was found at 40C (307±7 U/ml for 9 hours) and the lowest was observed at 600C (37±1 U/ml for 10hours). Alpha amylase has many applications in preparation of Bakery products, Chapatti preparation, Ethyl alcohol dual fermentation, Treatment of Sago and Rice effluent, Sewage water treatment, fodder production, Desizing in Textile industry, Glucose Industry, Chocolate Syrup industry, Building product industry, Unmalted cereal liquefaction industry, Manufacture of maltose, Manufacture of high fructose containing syrups, Manufacture of high molecular weight branched dextrin etc.

Keywords: ?-amylase, Thermal stability, Brevibacillus borstelensis R1.


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