#TITLE_ALTERNATIVE#
α-Amylase catalyses hydrolysis of α-1,4-glicosidic linkages of starch producing oligosaccharide, dextrin, and glucose. α-Amylase has wide applications, such as in food industry, textil, detergent, and pharmaceutical. The aims of this research were to produce and to charact...
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| Format: | Final Project |
| Language: | Indonesia |
| Online Access: | https://digilib.itb.ac.id/gdl/view/8894 |
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| Institution: | Institut Teknologi Bandung |
| Language: | Indonesia |
| Summary: | α-Amylase catalyses hydrolysis of α-1,4-glicosidic linkages of starch producing oligosaccharide, dextrin, and glucose. α-Amylase has wide applications, such as in food industry, textil, detergent, and pharmaceutical. The aims of this research were to produce and to characterize recombinant thermostable α-amylase from local strain Bacillus licheniformis expressed in Saccharomyces cerevisiae. The recombinant α-amylase has an optimum temperature of 70°C and has an optimum pH of 8. The molecular weight of this enzyme is about 68 kDa. This recombinant α-amylase is an endoenzyme indicated by the hydrolysis products of maltose (G2), maltotriose (G3), and maltopentaose (G5). |
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