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Table 4 Irreversible Thermostability of α-Amylases from 2-Deoxy D-Glucose Resistant Mutant Derivatives of A. oryzae at 55 °C

From: Random mutagenesis of super Koji (Aspergillus oryzae): improvement in production and thermal stability of α-amylases for maltose syrup production

Sr. #

γ-ray Exposure

Kd (min-1 )

t½ “Half Life” (min)

1

Parental Koji

-0.033419

20.74

2

M-60(5)

+0.006681

-0.148948

103.79td

4.65

3

M-80(10)

-0.025435

27.25

4

M-80(11)

-0.039135

17.71

5

M-80(12)

-0.082685

8.38

6

M-100(6)

-0.013307

52.09

7

M-100(12)

-0.045898

15.10

8

M-120(5)

-0.021796

31.80

9

M-120(11)

-0.036753

18.86

10

M-140(6)

-0.032123

21.58

  1. Kd (first order rate constant of inactivation), t½ (half-life) = 0.693/Kd. Activation trend was observed for M-60(5),td (doubling time) = 0.693/K