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Pakistan Journal of Biological Sciences
  Year: 2007 | Volume: 10 | Issue: 18 | Page No.: 3154-3157
DOI: 10.3923/pjbs.2007.3154.3157
 
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Denaturation of Bacillus Amyloliquefaciens α-amylase with Urea

B. Shareghi , M. Arabi and M. Zargham

Abstract:
The urea induced denaturation of the Bacillus amyoliqefaciens α-amylase (E.C. 3.2.1.1) was studied by absorption measurements in the near ultra-violet region and specific activity measurements. Spectral measurements were made at pH 6.9 and over the temperature range 20-80°C. It has been observed that urea induced a cooperative transition. In the absence of denaturant, the Gibs energy changes were in the range of 8-15 kcal mol-1. α-amylase lost 80% of its activity in the concentrated solution of urea. α-amylase was more thermostable than other mesophilic enzymes.
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How to cite this article:

B. Shareghi , M. Arabi and M. Zargham , 2007. Denaturation of Bacillus Amyloliquefaciens α-amylase with Urea. Pakistan Journal of Biological Sciences, 10: 3154-3157.

DOI: 10.3923/pjbs.2007.3154.3157

URL: https://scialert.net/abstract/?doi=pjbs.2007.3154.3157

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