Properties
Description
α-Amylase from Bacillus licheniformis plays a key part in starch degradation that attacks alpha bonds intact starch granules and soluble starch and produces glucose, maltose, and limited dextrin.
Unit Definition
One unit of α-amylase is the amount of enzyme required to release one µmole of p-nitrophenol from blocked p-nitrophenyl-maltoheptaoside per minute (in the presence of excess α-glucosidase) at pH 6.0 and 40°C.
Source
Bacillus licheniformis
Applications
α-Amylase from Bacillus licheniformis is applied in the detergent industry, fuel alcohol production, food, textile, and paper industries.
