THERMOSTABILITY OF ALPHA-AMYLASE PRODUCED BY BACILLUS SP E2 - A THERMOPHILIC MUTANT

An alpha-amylase from a hyper-producing strain of Bacillus (sp. E2) wa s stable at 70 degrees C for 30 min but was quickly inactivated at hig her temperatures. In the presence of 10 mM Ca2+ and starch (20% w/v), however, the enzyme was stable at 90 degrees C for 10 min and after 30 min at 100 degrees C still retained 26% of its initial activity.