Purification and characterization of a maltooligosaccharide-forming α-amylase from a new Bacillus subtilis KCC103

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A maltooligosaccharide-forming α-amylase was produced by a new soil isolate Bacillus subtilis KCC103. In contrast to other Bacillus species, the synthesis of α-amylase in KCC103 was not catabolite-repressed. The α-amylase was purified in one step using anion exchange chromatography after concentration of crude enzyme by acetone precipitation. The purified α-amylase had a molecular mass of 53 kDa. It was highly active over a broad pH range from 5 to 7 and stable in a wide pH range between 4 and 9. Though optimum temperature was 65-70°C, it was rapidly deactivated at 70°C with a half-life of 7 min and at 50°C, the half-life was 94 min. The K m and Vmax for starch hydrolysis were 2.6 mg ml -1 and 909 U mg-1, respectively. Ca2+ did not enhance the activity and stability of the enzyme; however, EDTA (50 mM) abolished 50% of the activity. Hg2+, Ag2+, and p-hydroxymercurybenzoate severely inhibited the activity indicating the role of sulfydryl group in catalysis. The α-amylase displayed endolytic activity and formed maltooligosaccharides on hydrolysis of soluble starch at pH 4 and 7. Small maltooligosaccharides (D2-D4) were formed more predominantly than larger maltooligosaccharides (D5-D7). This maltooligosaccharide forming endo-α-amylase is useful in bread making as an antistaling agent and it can be produced economically using low-cost sugarcane bagasse. © Springer-Verlag 2006.
Amylase, Antistaling agent, Bacillus subtilis, Glucose effect, Maltooligosaccharide, Sugarcane bagasse