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

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

dc.contributor.buuauthor	Dincbas, Serhan
dc.contributor.buuauthor	Demirkan, Elif
dc.contributor.department	Fen Edebiyat Fakültesi
dc.contributor.department	Biyoloji Bölümü
dc.date.accessioned	2021-03-08T08:17:06Z
dc.date.available	2021-03-08T08:17:06Z
dc.date.issued	2010
dc.description.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
dc.identifier.citation	Dincbas, 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.
dc.identifier.endpage	95
dc.identifier.issn	1307-9530
dc.identifier.issn	1308-2019
dc.identifier.issue	11
dc.identifier.startpage	87
dc.identifier.uri	https://dergipark.org.tr/tr/download/article-file/497778
dc.identifier.uri	http://hdl.handle.net/11452/17221
dc.identifier.volume	4
dc.language.iso	en
dc.publisher	Uludağ Üniversitesi
dc.relation.journal	Journal of Biological and Environmental Sciences
dc.relation.publicationcategory	Makale - Uluslararası Hakemli Dergi
dc.rights	info:eu-repo/semantics/openAccess
dc.subject	B. amyloliquefaciens
dc.subject	Thin layer chromatography
dc.subject	α-amylase
dc.subject	Calcium alginate
dc.subject	Starch hydrolysis
dc.title	Comparison of hydrolysis abilities onto soluble and commercial raw starches of ımmobilized and free b. amyloliquefaciens α-amylase
dc.type	Article
dspace.entity.type	Publication
local.contributor.department	Fen Edebiyat Fakültesi/Biyoloji Bölümü