Title of article :
THERMAL DENATURATION OF α-AMYLASE FROM BACILLUS AMYLOLIQUEFACIENS IN THE PRESENCE OF SODIUM DODECYL SULPHATE
Author/Authors :
SHAREGHI، B نويسنده Department of Biology, University of Shahrekord, P.O. Box: 115, Shahrekord, I. R. of Iran , , ARABI، M نويسنده Department of Biology, University of Shahrekord, P.O. Box: 115, Shahrekord, I. R. of Iran ,
Issue Information :
فصلنامه با شماره پیاپی 0 سال 2008
Abstract :
The thermal denaturation of ? -Amylase from Bacillus amyloliquefaciens has been investigated
in the presence and absence of sodium dodecyl sulphate (SDS) over the temperature range (293-373) K in 20
mM sodium phosphate buffer, pH 6.9, using temperature scanning spectroscopy. The presence of SDS caused
the destabilization of ? -Amylase resulting in a decrease in the temperature of unfolding with an increase in
SDS concentration. The thermodynamic parameters for unfolding of ? -Amylase were determined in terms of
the two-state model, using the temperature dependence of the spectroscopic behaviour of the enzyme at 280
nm. The result from specific activity measurements in the presence of SDS is in conformity with the results
from thermal studies.
Journal title :
Iranian Journal of Science and Technology Transaction A: Science
Journal title :
Iranian Journal of Science and Technology Transaction A: Science
