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

Abstract

Immobilized 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 amylase