Production and Partial Characterization of α-Amylase Enzyme from Bacillus sp. BCC 01-50 and Potential Applications

Figure 10

Effect of pH on amylase activity and stability. For evaluating pH activity, percentage of relative activity was measured by incubating enzyme with substrate at different pH values (512). Buffers used are as follows: sodium acetate buffer, pH 5; phosphate buffer, pH 6.0–8; glycine–NaOH buffer, pH 9.0–12.0. pH stability of crude amylase was determined by measuring amylase activity by DNS method. Crude preparation was incubated for 1 h, at specified pH values (above-mentioned buffers) at 35°C, prior to addition of substrate, and % of relative activity was determined. Results are the average of triplicate experiment.