Purification and characterization of a maltooligosaccharide-forming α-amylase from a new Bacillus subtilis KCC103

Applied Microbiology and Biotechnology

Volumn 73, Issue 3, 2006, Pages 591-597

  Nagarajan, Dilli Rani ^a   Rajagopalan, Gobinath ^a   Krishnan, Chandraraj ^a  

^a INDIAN INSTITUTE OF TECHNOLOGY MADRAS   (India)

Author keywords

Amylase; Antistaling agent; Bacillus subtilis; Glucose effect; Maltooligosaccharide; Sugarcane bagasse

Indexed keywords

ANION EXCHANGE CHROMATOGRAPHY; ANTISTALING AGENT; BACILLUS SUBTILIS; GLUCOSE EFFECT; OPTIMUM TEMPERATURE; P-HYDROXYMERCURYBENZOATE; SUGARCANE BAGASSE;

CATALYSIS; ENZYMES; MOLECULAR MASS; OLIGOSACCHARIDES; PH EFFECTS; THERMAL EFFECTS;

BACTERIA;

AMYLASE; MALTOSE OLIGOSACCHARIDE; OLIGOSACCHARIDE; UNCLASSIFIED DRUG; MALTOOLIGOSACCHARIDES;

ACETONE; BACTERIUM; CATALYSIS; CROP RESIDUE; ENZYME ACTIVITY; GLUCOSE; HYDROLYSIS; ION CHROMATOGRAPHY; ION EXCHANGE; PH; SOIL MICROORGANISM; STARCH; SUGAR CANE;

ANION EXCHANGE CHROMATOGRAPHY; ARTICLE; BACILLUS SUBTILIS; GLYCOLYSIS; HALF LIFE TIME; HYDROLYSIS; NUCLEOTIDE SEQUENCE; PRECIPITATION; PROTEIN ANALYSIS; PROTEIN PURIFICATION; SOIL; BREAD; CHEMISTRY; ENZYME STABILITY; ENZYMOLOGY; ION EXCHANGE CHROMATOGRAPHY; ISOLATION AND PURIFICATION; KINETICS; METABOLISM; MICROBIOLOGY; PH; TEMPERATURE;

BACILLUS SUBTILIS;

ALPHA-AMYLASE; BACILLUS SUBTILIS; BREAD; CHROMATOGRAPHY, ION EXCHANGE; ENZYME STABILITY; HYDROGEN-ION CONCENTRATION; KINETICS; OLIGOSACCHARIDES; SOIL MICROBIOLOGY; TEMPERATURE;

EID: 35748981867     PISSN: 01757598     EISSN: None     Source Type: Journal    
DOI: 10.1007/s00253-006-0513-4     Document Type: Article

References (19)

1. Ali MB, Mhiri S, Mezghani M, Bejar S (2001) Purification and sequence analysis of the atypical maltohexaose-forming α-amylase of the B. stearothermophilus US100. Enzyme Microb Technol 28:537-542
2. Dahl MK (2002) CcpA-independent carbon catabolite repression in Bacillus subtilis. J Mol Microbiol Biotechnol 4:315-321
3. Dey G, Palit S, Banerjee R, Maiti BR (2002) Purification and characterization of maltooligosaccharide-forming amylase from Bacillus circulans GRS313. J Ind Microbiol Biotechnol 28:193-200
4. Duran E, Leon A, Barber B, de Barber CB (2001) Effect of low molecular weight dextrins on gelatinization and retrogradation of starch. Eur Food Res Technol 212:203-207
5. Gray JA, Bemiller JN (2003) Bread staling: molecular basis and control. Comp Rev Food Sci Food Safety 2:1-21
6. Hagihara H, Igarashi K, Hayashi Y, Endo K, Ikawa-Kitayama K, Ozaki K, Kawai S, Ito S (2001) Novel alpha-amylase that is highly resistant to chelating reagents and chemical oxidants from the alkaliphilic Bacillus isolate KSM-K38. Appl Environ Microbiol 67:1744-1750
7. Hashim SO, Delgado OD, Martínez MA, Kaul RH, Mulaa FJ, Mattiasson B (2005) Alkaline active maltohexaose-forming α-amylase from Bacillus halodurans LBK 34. Enzyme Microb Technol 36:139-146
8. Ikram-ul-Haq, Ashraf H, Iqbal J, Qadeer MA (2003) Production of alpha amylase by Bacillus licheniformis using an economical medium. Biores Technol 87:57-61
9. Kim TU, Gu BG, Jeong JY, Byun SM, Shin YC (1995) Purification and characterization of a maltotetraose-forming alkaline α-amylase from an alkalophilic Bacillus strain GM8901. Appl Environ Microbiol 61:3105-3112
10. Kirk O, Borchert TV, Fugslang CC (2002) Industrial enzyme application. Curr Opin Biotechnol 13:345-351
11. Martin ML, Hoseney RC (1991) A mechanism of bread firming II role of starch hydrolyzing enzymes. Cereal Chem 68:503-507
12. Messaoud EB, Ali MB, Elleuch N, Masmoudi NF, Bejar S (2003) Purification and properties of a maltoheptaose-and maltohexaose-forming amylase produced by Bacillus subtilis US116. Enzyme Microb Technol 34:662-666
13. Min BC, Yoon SH, Kim JW, Lee YW, Kim YB, Park KH (1998) Cloning of novel maltooligosaccharide-producing amylases as antistaling agents for bread. J Agric Food Chem 46:779-782
14. Mitsunaga S, Kawakami O, Numata T, Yamaguchi J, Fukui K, Mitsui T (2001) Polymorphism in rice amylases at an early stage of seed germination. Biosci Biotechnol Biochem 65:625-662
15. Morgan FJ, Priest FG (1981) Characterization of a thermostable α-amylase from Bacillus licheniformis NCIB6346. J Appl Bacteriol 50:107-114
16. Palacios HR, Schwarz PB, D'Appolonia LD (2004) Effect of α-amylases from different sources on the retrogradation and recyclization of concentrated wheat starch gels: relationship to bread staling. J Agric Food Chem 52:5978-5986
17. Paquet V, Croux C, Goma G, Soucaille P (1991) Purification and characterization of the extracellular alpha-amylase from Clostridium acetobutylicum ATCC 824. Appl Environ Microbiol 57:212-218
18. Pattanapipitpaisal P, Brown NL, Macaskie E (2001) Chromate reduction and 16S rRNA identification of bacteria isolated from a Cr(VI)-contaminated site. Appl Microbiol Biotechnol 57:257-261
19. Takasaki Y (1985) An amylase producing maltotriose from Bacillus subtilis. Agric Biol Chem 49:1091-1097