高温細菌のアミラーゼに関する研究 (第2報) : 耐熱性アミラーゼの二, 三の性質

概要

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The characteristics of the amylase produced by Bacillus stearothermophilus var. amylolyticus were studied and the following results were obtained.1) The amylase is highly thermostable, for example, about half of its original activity is remained after heating at 90℃ for an hour in aquenous solution. It is assumed that the enzyme protein is less susceptible to heat denaturation. Calcium and sodium ions seem to raise the heat stability.2) The optimum pH of this enzyme lies between 5.0〜6.0; the stability is highest at a pH between 7.0〜8.0.3) The thermostable amylase dextrinizes starch in a lower rate than does the preparation of α-amylase of mesophilic bacillus having the same starch-liquefying activity.Based on the characteristic curves with regaed to the change in iodine-color and reducing sugar produced, the property of this enzyme in hydrolyzing starch is presumed to be an intermediate one between dextrinizing amylase produced by mesophilic bacillus and the saccharifying amylase of bacterial origin.
公益社団法人日本生物工学会の論文
1959-09-15