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Title: The influence of polyalcohols and carbohydrates on the thermostability of alpha-amylase
Authors: Decordt, S ×
Hendrickx, Marc
Maesmans, G
Tobback, Paul #
Issue Date: Jan-1994
Publisher: John wiley & sons inc
Series Title: Biotechnology and Bioengineering vol:43 issue:2 pages:107-114
Abstract: The influence of polyhydric alcohols and carbohydrates on the thermostability, i.e., the heat inactivation kinetics, of Bacillus licheniformis alpha-amylase was studied in the temperature range 96-degrees to 130-degrees-C. High concentrations (from 9 to 60 weight percent) of glycerol, sorbitol, mannitol, sucrose, or starch can markedly decrease the inactivation rate constant, k, and in the studied cases, this stabilizing effect grows stronger with increasing additive concentration. Statements about stabilization should, however, be specified carefully with respect to temperature, because E(A) is mostly altered likewise. For dissolved enzyme, E(A) was almost always decreased in the presence of polyol or carbohydrate, whereas for immobilized enzyme it was augmented in each studied instance. The inactivation of dissolved enzyme can, in all the studied cases, be adequately described as a first-order process. Immobilized enzyme, however, shows biphasic then first-order inactivation kinetics, depending on the additive concentration and temperature. (C) 1994 John Wiley & Sons, Inc.
ISSN: 0006-3592
Publication status: published
KU Leuven publication type: IT
Appears in Collections:Centre for Food and Microbial Technology
× corresponding author
# (joint) last author

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