Resumo

MONTOR-ANTONIO, J. J. et al. Biochemical characterization of AmiJ33 an amylase from Bacillus amyloliquefaciens isolated of sugarcane soils at the Papaloapan region. Nova scientia [online]. 2014, vol.6, n.12, pp.39-59. ISSN 2007-0705.

Amylase (EC 3.2.1.1) from Bacillus amyloliquefaciens JJC33M (AmiJ33) was produced by submerged fermentation. Peptone, yeast extract, Ca⁺² and the glycine effect over AmiJ33 production was analyzed shown that yeast extract and Ca⁺² concentration increased in 2.5 times the AmiJ33 production. By mean precipitation using (NH₄)₂SO₄, the enzyme was recovered and the protein was identified by SDS-PAGE demonstrating that AmiJ33 has a molecular weight of 50 kDa. Temperature and pH optimus were determined, the highest values of activity were observed at pH 6.0 and 80° C, however, using slightly acid conditions (pH 4.0 and 5.0) AmiJ33 kept 72% of activity. AmiJ33 was stable for 3 h at 40°C, and 30 min at 45-50° C, retaining 88 and 82% of residual activity respectively. At 60°C, the enzyme activity decreased 40%. The divalent ions increased slightly AmiJ33 activity, however EDTA did not inhibit its activity, while SDS inhibited it completely.

Palavras-chave : soils; α-amylase; Bacillus amyloliquefaciens; enzyme production.

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