HPLC study of starch hydrolysis products obtained with α-amylase from bacillus amyloliquefaciens and bacillus licheniformis |
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| Authors: | V Ivanova E Emamilova M SedlÀK J PazlarovÀ |
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| Institution: | 1. Institute of Microbiology, Bulgarian Academy of Sciences, G. Bonchev str. 26, 1113 Sofia, Bulgaria
2. Institute of Microbiology, Czechoslovak Academy of Sciences, Vìde?skà 1083, Prague 4, Czechoslovakia
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| Abstract: | Two bacterial α-amylases from new industrial strains were studied: α-amylase fromBacillus amyloliquefaciens CCM 3502 (Czechoslovak) and thermostable α-amylase fromBacillus licheniformis 44MB82 (Bulgarian). The thermostable enzyme hydrolyzed starch mainly to dextrins, and after 1 h, 30% of the products were oligosaccharides. TheB. amyloliquefaciens enzyme produced more maltooligosaccharides than the first enzyme (B. licheniformis). Within 1 h, up to 80% of the substrate were hydrolyzed, giving different spectrum of oligosaccharides in comparison with the thermostable one. |
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