Purification and Immobilization of Amylase Enzyme Produced from Local Isolate of Bacillus subtilis

Haider Mussa Hamza

College of Science, University of Sulaimani

Amylase enzyme produced from B. subtilis was purified by two main steps included
precipitation with ammonium sulfate 40-80% saturation and gel filtration chromatography on
Sephadex colunm (G-100). The obtained purification foid and recovery werc (67.92) and (43.9) %
The ensyme was immobilized by enh'apment in calcium alginate beacls. The enzyme retained
53% af it's origiaal activity after a month of storage at 4oC. On the other hand, free enzyme lost its
activity completely in less than 20 days. These results were revealed the possibiliry of using pwified
amylase in indusky fields. Results also indicate the efficiency of immobilization technique by caicium
alginate beads and preserving of the enzyme activity fbr a relatively long period of time.

Key Words :  Amylase B. subtiIis, Purification, Immobilization.


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