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pp.561-564
The stabilization of amylolytic enzyme such as β-amylase of barley, β-amylase of wheat, β-amylase of sweet potato, α-amylase of Bacillus licheniformis, α-amylase of Aspergillus sp. and α-glucosidase of Aspergillus awamori was attained by modification with periodate-oxidized soluble starch. The pH stability of modified enzyme was increased at pH 9 for β-amylase of sweet potato, pH 3∼5 and 8∼11 for β-amylase of barley, pH 2∼3 and 7∼12 for β-amylase of wheat and pH 6 for α-glucosidase of Aspergillus awamori. Thermal stability increased 17.6% for α-amylase of Aspergillus sp. at 60℃ for 10min, 30% for α-amylase of Bacillus licheniformis at 100℃ for 5min and 4.5% for α-amylase of sweet potato at 60℃ for 10min compared with those of native enzymes.
