A Novel Raw Starch Hydrolyzing Thermostable α

//enzymes.bio/ These variations of molecular weights of α-amylases result from the genes corresponding to the organism . Thermal stability of Bacillus sp. The enzyme was pre-incubated at temperatures from 20 to 100°C for 30 min (◆) and 60 min (■) at optimum pH, subsequently remaining activity (%) was determined beneath common enzyme situation. and highly thermostable α-amylase generating Bacillus sp.