Biochemical and Kinetic Characterization of the a-Amylase from Bacillus amyloliquefaciens JJC33M, AmyJ33, On Raw Starch

Abstract

AmyJ33 is an a-amylase from Bacillus amyloliquefaciens JJC33M is not calcium dependent and is active on native and raw starch. In this work, a deeper biochemical and kinetic characterization was made. AmyJ33 presented an optimum pH and temperature at 5 and 80°C, respectively, it was stable at pH 5 and a had half-life of 16h (40°C), 2.25 h (50°C) and 0.25 h (60°C). The enzyme produces glucose, maltose and maltopentose traces of potato starch, in 180 min it hydrolyzed 25% of raw starch via exo-corrosion. Km and Vmax values were 10.6 mg/mL and 41.0 U/mg, respectively. AmyJ33 could be used in the baking industry or to produce ethanol on raw starch.