Production and Biochemical Characterization of a High Maltotetraose (G4) Producing Amylase from Pseudomonas stutzeri AS22

Table 5

Stability of the crude α-amylase in the presence of various additives.

Additives	Concentration	Remaining activity (%)
None	—	100
Inhibitors
PMSF	5 mM	90
β-Mercaptoethanol	5 mM	66
EDTA	5 mM	70
Surfactants
Tween 20	5% (v/v)	81
Tween 80	5% (v/v)	90
Triton X-100	5% (v/v)	82
SDS	0.1% (w/v)	100
	1% (w/v)	49

Enzyme activity measured in the absence of any additive was taken as 100%. The remaining α-amylase activity was measured after preincubation of the crude α-amylase with each additive at room temperature for 30 min.