@article{Agbo_Okwuenu_Ezugwu_Eze_Chilaka_2017, title={Thermostability and thermodynamic characterization of sprouted pearl millet ?-amylases for its biotechnological applications}, volume={52}, url={https://www.banglajol.info/index.php/BJSIR/article/view/34146}, DOI={10.3329/bjsir.v52i3.34146}, abstractNote={<p>There is an increasing demand for amylolytic products such as glucose syrup in biotechnological industries. Starch liquification by ?-amylase must take place at temperatures higher than the gelatinization temperatures and the use for thermostable ?-amylase is therefore required. Two (or) isotypes namely amy-1 and amy-2 of ?-amylase from pearl millet have been investigated for their thermostability and thermodynamic characterization. Thermal inactivation of ?-amylase follows first order kinetics which varies with time and product during inactivation process. The half-life of ?-1 was 198 mins at 50°C. The Ea (inact) was calculated using Arrhenius plot gave 22.00 KCalmol<sup>-1</sup>K<sup>-1</sup> for ?-1 and 19.44 KCalmol<sup>-1</sup>K<sup>-1</sup> for ?-2. The Z-values were 22.52°C and 25.38°C for ?-1 and ?-2, respectively. The thermodynamic parameters: the enthalpy change of inactivation ?H (inact) had 87.815 KJmol<sup>-1</sup>K<sup>-1</sup> at 50°C for ?-1 and 78.56 KJmol<sup>-1</sup>K<sup>-1</sup> at 50°C for ?-2. The change in free energy of inactivation ?G (inact) of ?-1 and ?-2 were 105.5 KJmol<sup>-1</sup>K<sup>-1</sup> and 104.33 KJmol<sup>-1</sup>K<sup>-1</sup> at 50°C, respectively. The entropy of inactivation ?S (inact) values for ?-1 and ?-2 are calculated as -54.80 JMol<sup>-1</sup>K<sup>-1</sup> and -79 JMol<sup>-1</sup>K<sup>-1</sup> at 50°C. This suggest that the ?-1 and ?-2 are thermostable.</p><em>Bangladesh J. Sci. Ind. Res.</em> <strong>52(3)</strong>, 159-166, 2017}, number={3}, journal={Bangladesh Journal of Scientific and Industrial Research}, author={Agbo, KU and Okwuenu, PC and Ezugwu, AL and Eze, SOO and Chilaka, FC}, year={2017}, month={Oct.}, pages={159–166} }