Avdiyuk K. Alpha-Аmylases of Aspergillus flavus var. oryzae 80428 and Bacillus subtilis 147

The thesis is devoted on the production and study of alpha-amylases of fungal and bacterial origin. Ву оptimization of conditions and parameters of the cultivation of strains-producers the activity of alpha-amylases was increased in 4,0 and 12,5 times, respectively. The selected methods for the isolation and purification of enzymes contributed to a 36- and 12-times activity increase of A. flavus var. oryzae 80428 and B. subtilis 147 alpha-amylases, respectively. It is established that the enzymes differ in molecular weights, in quantitative content of some amino acids and physico-chemical properties, but they exhibit the highest affinity to glycogen and alpha-1,4-glucosidic bonds specificity in starch and related polymers. It is shown that these enzymes exhibit a high stability in the presence of chelators, detergents, denaturant (urea) and the oxidant (H2O2).