Characteristics of raw starch degrading α-amylase from Bacillus aquimaris MKSC 6.2 associated with soft coral Sinularia sp

Partially purified α-amylase from Bacillus aquimaris MKSC 6.2, a bacterium isolated from a soft coral Sinularia sp., Merak Kecil Island, West Java, Indonesia, showed an ability to degrade raw corn, rice, sago, cassava, and potato starches with adsorption percentage in the range of 65-93%. Corn has t...

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Bibliographic Details
Published in:Die Stärke 2011-08, Vol.63 (8), p.461-467
Main Authors: Puspasari, Fernita, Nurachman, Zeily, Noer, Achmad Saefuddin, Radjasa, Ocky Karna, van der Maarel, Marc J.E.C, Natalia, Dessy
Format: Article
Language:English
Subjects:
adsorption
alpha-amylase
B. aquimaris
bacteria
Biological and medical sciences
cassava
Cereal and baking product industries
corals
corn
Food industries
Fundamental and applied biological sciences. Psychology
glucose
hydrolysis
maltotriose
potatoes
Raw starch
rice
sago
Sinularia
Sinularia sp
starch
Starch and starchy product industries
α-Amylase
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Summary:Partially purified α-amylase from Bacillus aquimaris MKSC 6.2, a bacterium isolated from a soft coral Sinularia sp., Merak Kecil Island, West Java, Indonesia, showed an ability to degrade raw corn, rice, sago, cassava, and potato starches with adsorption percentage in the range of 65-93%. Corn has the highest degree of hydrolysis followed by cassaca, sago potato and rice, consecutively. The end products of starch hydrolysis were a mixture of maltose, maltotriose, maltotetraose, maltopentaose, maltohexaose, and small amount of glucose.
ISSN:0038-9056
1521-379X
DOI:10.1002/star.201000127