HPLC study of starch hydrolysis products obtained with alpha-amylase from Bacillus amyloliquefaciens and Bacillus licheniformis
1991
Ivanova, V. | Emanuilova, E. | Sedlak, M. | Pazlarova, J.
Two bacterial alpha-amylases from new industrial strains were studied: alpha-amylase from Bacillus amyloliquefaciens CCM 3502 (Czechoslovak) and thermostable alpha-amylase from Bacillus licheniformis 44MB82 (Bulgarian). The thermostable enzyme hydrolyzed starch mainly to dextrins, and after 1 h, 30% of the products were oligosaccharides. The B. amyloliquefaciens enzyme produced more maltooligosaccharides than the first enzyme (B. licheniformis). Within 1 h, up to 80% of the substrate were hydrolyzed, giving different spectrum of oligosaccharides in comparison with the thermostable one.
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