Chloride Activated Halophilic <i>α</i>-Amylase from <i>Marinobacter</i> sp. EMB8: Production Optimization and Nanoimmobilization for Efficient Starch Hydrolysis

<div>Starch hydrolysis by free and immobilized <i>α</i>-amylase. Starch solution (2.0%, w/v) was hydrolyzed by free and immobilized <i>α</i>-amylase (2.0 IU/mL) in batch process at pH 7.0 and 45°C in presence of 1% (w/v) NaCl. Samples were withdrawn at different time intervals and reducing sugar was estimated.</div>

Enzyme Research

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Figure 7

Figure 7: Chloride Activated Halophilic <i>α</i>-Amylase from <i>Marinobacter</i> sp. EMB8: Production Optimization and Nanoimmobilization for Efficient Starch Hydrolysis 

Figure 7 | Chloride Activated Halophilic α-Amylase from Marinobacter sp. EMB8: Production Optimization and Nanoimmobilization for Efficient Starch Hydrolysis 