Study of the Addition Calcium Ion to a-Amylase Activity and Stability from Bacillus stearothermophilus TII12

Abstract

The effcet of storage in liguld or freeze dried condition and calcium ion addition to activity md stability of a smylase from Bacillus stewotkcrmophilhis TlI. have been carried out. The enzyme was stored under several condition: I enzyme was freeze dried, ii enzyme was precipitated by aceton and resoluble in phosphate citrate buffer, iii enzyme was freeze dried after aceton precipitation and reaolibilizstioii in phosphate citrate buffer, Iv enzyme precipitated by *ceton, resoluble in phosphate Citrate buffer and added by 5 mM calcium ion, and v enzyme was freeze dried after aceton precipitation, resolibilization in phosphate citrate buffer and added by 5 mM calcium ion. ReuIts show after nine month storage that the beat enzyme obtained in the addition of calcium ion in the freeze dried condition 79.5%.