A thin layer chromatographic comparison of raw and soluble starch hydrolysis patterns of some α-amylases from Bacillus sp. isolated in Serbia
| Autor: | Zoran Vujčić, Rada Baošić, Nikola Lončar, Natasa Bozic, Nikola Gligorijević, Nikola Stevanovic |
|---|---|
| Rok vydání: | 2014 |
| Předmět: |
bacterial amylase
Starch 020209 energy TLC Bacillus 02 engineering and technology lcsh:Chemistry 03 medical and health sciences chemistry.chemical_compound Hydrolysis 0202 electrical engineering electronic engineering information engineering raw starch digestion Zymography Amylase zymogram 0303 health sciences Chromatography biology Strain (chemistry) 030306 microbiology Isoelectric focusing food and beverages General Chemistry biology.organism_classification Starch hydrolysis lcsh:QD1-999 chemistry biology.protein |
| Zdroj: | Journal of the Serbian Chemical Society Journal of the Serbian Chemical Society, Vol 79, Iss 4, Pp 411-420 (2014) |
| ISSN: | 1820-7421 0352-5139 |
| DOI: | 10.2298/jsc130909155g |
| Popis: | Several natural isolates of Bacillus strains namely 5B, 12B, 16B, 18 and 24B were grown on two different temperatures in submerged fermentation for the raw-starch-digesting a-amylases production. All strains except Bacillus sp. 18 produced more α-amylase on 37oC. The hydrolysis of raw corn starch followed same pattern. Efficient hydrolysis was obtained with α-amylases from Bacillus sp. 5B, 12B, 16B and 24B grown on 37oC and Bacillus sp. 18 grown on 50oC. Zymography after isoelectric focusing shown that α-amylases were produced in multiple forms, from 2 to 6, depending on the strain when they were growing at 37 oC, while growing at 50oC induced only 1 or 2 isoforms. TLC analysis of hydrolysis products of raw corn and soluble starch by α-amylases revealed production of various mixtures of oligosaccharides. In most cases G3 was the most dominant product from soluble starch while G2, G3 and G5 were the main products of raw starch hydrolysis. This indicates that obtained a-amylases can be used for starch liquefying or short-chain-oligosaccharide forming, depending on what type of starch (raw or soluble) was used for the hydrolysis. [Projekat Ministarstva nauke Republike Srbije, br. 172048] |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|