Purification and Properties of the Raw Starch Degrading α-amylase of Mutant strain: Bacillus cereus 1306

The raw starch-degrading α-amylase Produced by Bacillus cereus 1306 was purified to homogeneity by acetone precipitation and gel filtration chromatography.The Molecular weight of α-amylase was estimated to be 58KDa. The enzyme displayed maximum activity 85 Units/ml at pH 7.0 and an incubation temperature of 37˚C and Stable in the pH range of 5.0-9.0. Activity was inhibited in the presence of Hg2+,Cu2+,Fe3+ but no inhibition was observed in the presence of Zn2+. Medium containing CaCl2.2H2O enhanced amylase production over that on Ca2+-deficient medium. The detergent Tween-80 and Triton X-100 increased Biomass but Significantly Suppressed amylase production. The enzyme released large amount of glucose and maltose on hydrolysis of starch