A NOVEL MALTOHEXAOSE-FORMING ALPHA-AMYLASE FROM BACILLUS-CALDOVELOX - PATTERNS AND MECHANISMS OF ACTION

被引：19

作者：

FOGARTY, WM ^{[1
]}

BEALINKELLY, F ^{[1
]}

KELLY, CT ^{[1
]}

DOYLE, EM ^{[1
]}

机构：

[1] NATL UNIV IRELAND UNIV COLL DUBLIN,DEPT IND MICROBIOL,BELFIELD,DUBLIN 4,IRELAND

来源：

APPLIED MICROBIOLOGY AND BIOTECHNOLOGY | 1991年 / 36卷 / 02期

关键词：

D O I：

10.1007/BF00164417

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

The acidophilic, thermostable alpha-amylase of Bacillus caldovelox displays a unique end-product profile and action pattern on starch. Maltohexaose is preferentially produced, with a maximum yield of 40-44% (w/w) from 35% (w/v) starch and dextrins (DE 9 and DE 18). Maltohexaose, the initial product of 1% (w/v) starch and 35% (w/v) dextrin (DE 42) hydrolysis, is subsequently converted into maltopentaose with a maximum yield of 30% (w/w). This reaction does not involve glucose production. Substrates were hydrolysed from the non-reducing end by either a uni- or multimolecular mechanism, with no hydrolysis of maltohexaose or smaller sugars. The K(m) values for soluble starch and maltoheptaose were 4.68 mg/ml and 2.13 x 10(-2) M, respectively.

引用

页码：184 / 189

页数：6

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