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BioMed Research International
Volume 2017, Article ID 5479762, 11 pages
Research Article

Efficient Expression of Maltohexaose-Forming α-Amylase from Bacillus stearothermophilus in Brevibacillus choshinensis SP3 and Its Use in Maltose Production

Zhu Li,1,2 Lingqia Su,1,2 Xuguo Duan,1,2,3 Dan Wu,1,2 and Jing Wu1,2

1State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China
2School of Biotechnology and Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China
3Department of Food Science and Engineering, College of Light Industry Science and Engineering, Nanjing Forestry University, Nanjing 210037, China

Correspondence should be addressed to Jing Wu; nc.ude.nangnaij@uwgnij

Received 13 June 2017; Revised 23 August 2017; Accepted 10 October 2017; Published 9 November 2017

Academic Editor: Wen-Jun Li

Copyright © 2017 Zhu Li et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Supplementary Material

The effects of pH and temperature on α-amylase activity of AmyMH were investigated (Figure S1). The results showed that the optimal pH and temperature were 5.5 and 70 °C, respectively. The kinetic parameters of AmyMH were also detected (Table S1). As shown in Table S1, the Km and kcat values of AmyMH were 3.7±0.2 g/L and 14.0±0.3×102 min1, respectively.

  1. Supplementary Material