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α-Amylases of B. amyloliquefaciens and a mutant strain were purified through a series of four steps and the purity of enzymes was checked by electrophoresis. Differences were found among the enzymes with respect to pH, temperature, stability, K m and V max and binding of Ca. The degradation ability of wild type α-amylase on starch granules from various botanical sources (potato, sweet...
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