Solid State Fermentation of a Raw Starch Digesting Alkaline Alpha-Amylase from Bacillus licheniformis RT7PE1 and Its Characteristics

The thermodynamic and kinetic properties of solids state raw starch digesting alpha amylase from newly isolated Bacillus licheniformis RT7PE1 strain were studied. The kinetic values Q (p), Y (p/s), Y (p/X), and q (p) were proved to be best with 15% wheat bran. The molecular weight of purified enzyme was 112 kDa. The apparent K (m) and V (max) values for starch were 3.4 mg mL(−1) and 19.5 IU mg(−1) protein, respectively. The optimum temperature and pH for α-amylase were 55°C, 9.8. The half-life of enzyme at 95°C was 17h. The activation and denaturation activation energies were 45.2 and 41.2 kJ mol(−1), respectively. Both enthalpies (ΔH (∗)) and entropies of activation (ΔS (∗)) for denaturation of α-amylase were lower than those reported for other thermostable α-amylases.