Abstract

KINETICS 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

Today in the global enzyme market, α-amylases account for about 30%. Bacteria have been regarded as source of economically useful enzymes like amylases, proteases, lipases, hydrolases and reductases. Among them amylolytic enzymes have great biotechnological applications and economic exploitations. The highest α-amylase activity from Brevibacillus borstelensis R1 was observed at 370C (415±10 U/ml). The highest amylase activity was noticed at pH 7 (413±8 U/ml). The Vmax (3.254±0.07544 U ml-1) was observed at starch concentration (3.5mg) and the substrate concentration at 1/2Vmax is Km (0.06139±0.03389 mg) and the amount of enzyme activity was Kcat (1.302±0.03018). As the substrate (starch) concentration increased there was a linear relationship between amylase activity and substrate concentration. Alpha amylase has many applications in increasing the shelf life of Bakery products, Glucose Industry, Chocolate Syrup industry, Building product industry, Feed Industry, Unmalted cereal liquefaction industry, Manufacture of maltose, Manufacture of high fructose containing syrups, Manufacture of high molecular weight branched dextrins, Hydrolysis of starch to maltodextrins and other fermentation processes.

Keywords: Brevibacillus borstelensis R1, Vmax, Km, Kcat, and ?-amylase.