Stabilization and Activation of Nine Starch Degrading Enzymes and Significant Differences in the Activities of α-Amylases Assayed on Eight Different Starches

摘要

The stabilization and activation of nine starch-degrading enzymes have been studied using nonionic detergents, Triton X-100, seven polyethylene glycols of different average molecular weights, 400-8K Da, and two polyvinyl alcohols of 10K and 50K Da. Most of the additives gave activation, but there was a specific additive that gave the maximum degree of activation. Assay of Bacillus amyloliquefaciens and porcine pancreatic α-amylases on eight different starches were found to be significantly different. The activities were found to be dependent on the method used to solubilize the starches. The activities were also found to be dramatically increased to 1.2-9.1 times by the addition of polyethylene glycols 1 .OK and 1.5K to the enzymes.