Kvasny Prum. 1986; 32(9): 212-215 | DOI: 10.18832/kp1986060

Stability of technically pure α-amylase of Bacillus subtilis and the possibility of its increasing.Peer-reviewed article

D. ŠMOGROVIČOVÁ, J. AUGUSTIN

The article deals with the cause of loss of enzymatic stability of α-amylase solution of Bacillus subtilis concentrated by ultrafiltration. The methods of stabilization of technically pure enzyme solutions in the process of storage are investigated. One of the causes of loss of enzymatic activity is proteinase activity of enzymatic preparations. The addition of anorganic salts, insoluble starch or protein solution reduced the inactivation from three to seven times.
(In Slovak, English summary only)

Keywords: stability of amylolytic enzymes, α-amylase, Bacillus subtilis, inactivation

Published: September 1, 1986