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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