Production, Purification, and Characterization of Thermostable α-Amylase Produced by Bacillus licheniformis Isolate AI20

Table 6

Effect of different detergents, anionic surfactant, and chelating agents on the purified α-amylase enzyme activity produced by Bacillus licheniformis AI20.

Treatment	Residual α-amylase activity (%)
	at 0.25%	at 0.5%	at 1.0%
Control	100	100	100
Triton X-100	86.20	84.28	75.43
Tween 20	95.06	63.01	62.20
Tween 85	90.42	59.80	58.17
SDS	83.93	68.87	64.31
	Residual α-amylase activity (%)
	at 0.01%	at 0.05%	at 0.25%
EDTA	74.17	64.31	56.75
EGTA	89.56	79.84	65.81