Comparison of hydrolysis abilities onto soluble and commercial raw starches of ımmobilized and free b. amyloliquefaciens α-amylase

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dc.contributor.buuauthorDincbas, Serhan
dc.contributor.buuauthorDemirkan, Elif
dc.contributor.departmentUludağ Üniversitesi/Fen Edebiyat Fakültesi/Biyoloji Bölümü.tr_TR
dc.date.accessioned2021-03-08T08:17:06Z
dc.date.available2021-03-08T08:17:06Z
dc.date.issued2010
dc.description.abstractImmobilized Bacillus amyloliquefaciens α-amylase in calcium alginate beads was used for the effective hydrolysis by using various amounts of soluble potato and various commercial raw starches (potato, maize, wheat, rice), and compared with those of free enzyme. The highest activity was obtained in the presence of commercial raw potato of 4% w/v with immobilized amylase (9740 IU/ml). Immobilized enzyme showed better thermal stability than free enzyme at high temperature. TLC analysis of starches hydrolysis products after 1 h incubation showed the formation of glucose by free amylase and maltose by immobilized amylaseen_US
dc.identifier.citationDincbas, S. ve Demirkan, E. (2010). "Comparison of hydrolysis abilities onto soluble and commercial raw starches of ımmobilized and free b. amyloliquefaciens α-amylase". Journal of Biological and Environmental Sciences, 4(11), 87-95.tr_TR
dc.identifier.endpage95tr_TR
dc.identifier.issn1307-9530
dc.identifier.issn1308-2019
dc.identifier.issue11tr_TR
dc.identifier.startpage87tr_TR
dc.identifier.urihttps://dergipark.org.tr/tr/download/article-file/497778
dc.identifier.urihttp://hdl.handle.net/11452/17221
dc.identifier.volume4tr_TR
dc.language.isoenen_US
dc.publisherUludağ Üniversitesitr_TR
dc.relation.journalJournal of Biological and Environmental Sciencestr_TR
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergitr_TR
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectB. amyloliquefaciensen_US
dc.subjectThin layer chromatographyen_US
dc.subjectα-amylaseen_US
dc.subjectCalcium alginateen_US
dc.subjectStarch hydrolysisen_US
dc.titleComparison of hydrolysis abilities onto soluble and commercial raw starches of ımmobilized and free b. amyloliquefaciens α-amylaseen_US
dc.typeArticleen_US

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2010 Cilt 4 Sayı 11