Induction Of Mutation Of Acid α-Amylase Producing Strain And The Character Of Purificated Acid α-Amylase

The Acidα-Amylase Producing strain was treated by N⁺, the acidα-amylase activity was raised from 155.8U/g to 497U/g. The pHylogeny analysis is finished according to the analysis of the 18S rDNA and it shows the stain is Candida aquatica. The optimum temperature of acidα-amylase was 60℃and the optimum pH was 4.0. The molecular weight of the purified acidα-amylase was about 81kD. The effect of Ca²⁺ on the acidα-amylase is not remarkable. The results of thin-layer chromatograpHy demonstrated that the products from starch catalyzed by the enzyme were oligosaccharide and dextrin. This enzyme should be classified as anα-amylase.