Characterization and application of alkaline α-amylase from Bacillus licheniformis MTCC1483 as a detergent additive

摘要

Alpha-amylases (1-4, α D- glucano hydrolase EC 3.2.1.1) are endoenzymes that hydrolyses α-1, 4- glycosidic linkage in starch and related substrate in an endo-fashion producing oligosaccharides, glucose and α-limit dextrin. To cater the constant growing need of this enzyme in detergent industrial purposes, alkaline amylase secreted by Bacillus licheniformis MTCC1483 was studied in order to test its suitability as a detergent additive. It was found to produce 21.6 U/ml of alkaline amylase after 24 hours of incubation. The amylase was further characterized with respect to pH and temperature optima and stability, detergent compatibility. The optimum pH and temperature for amylase activity was found to be 8.0 and 40°C. The enzyme was found to retain around 80% residual activity in the pH range of pH 6.0-10.0. The enzyme showed highest stability at 40°C for 1 h of incubation while at 60°C, 70% of the original activity was lost, respectively. Compatibility of enzyme amylase with certain commercial laundry detergents was also shown to be good as enzyme retained up to 100%, 85% and 55% of their activities after 30 min of incubation at 40°C. Supplementation of the enzyme to the detergent Tide? improved the cleansing ability of the detergent with maximum strain removal in terry cloth followed by cotton fabric stained with potato curry sample. All these properties make this amylase an ideal choice for application in detergent formulations. Alpha-amylases (1-4, α D- glucano hydrolase EC 3.2.1.1) are endoenzymes that hydrolyses α-1, 4- glycosidic linkage in starch and related substrate in an endo-fashion producing oligosaccharides, glucose and α-limit dextrin. To cater the constant growing need of this enzyme in detergent industrial purposes, alkaline amylase secreted by Bacillus licheniformis MTCC1483 was studied in order to test its suitability as a detergent additive. It was found to produce 21.6 U/ml of alkaline amylase after 24 hours of incubation. The amylase was further characterized with respect to pH and temperature optima and stability, detergent compatibility. The optimum pH and temperature for amylase activity was found to be 8.0 and 40°C. The enzyme was found to retain around 80% residual activity in the pH range of pH 6.0-10.0. The enzyme showed highest stability at 40°C for 1 h of incubation while at 60°C, 70% of the original activity was lost, respectively. Compatibility of enzyme amylase with certain commercial laundry detergents was also shown to be good as enzyme retained up to 100%, 85% and 55% of their activities after 30 min of incubation at 40°C. Supplementation of the enzyme to the detergent Tide? improved the cleansing ability of the detergent with maximum strain removal in terry cloth followed by cotton fabric stained with potato curry sample. All these properties make this amylase an ideal choice for application in detergent formulations.