@article{Timilsina_Pandey_Shrestha_Ojha_Baral_Karki_2020, title={Purification and Characterization of a Noble Thermostable Alpha-amylase from Anoxybacillus tengchongensis RA1-2-1 Isolated from Geothermal Spring of Nepal}, volume={12}, url={https://www.nepjol.info/index.php/JFSTN/article/view/31038}, DOI={10.3126/jfstn.v12i12.31038}, abstractNote={<p>A thermophilic amylolytic strain, <em>Anoxybacillus tengchongensis </em>RA1-2-1 was isolated from geothermal spring of Rasuwagadi district of Nepal. The BLAST alignment of the 16s rRNA sequence revealed 99.3% similarity with the type strain <em>Anoxybacillus tengchongensis </em>T-11. The morphological, physiological and biochemical properties were similar to the type strain. The enzyme from the strain was purified to 40-fold purification by DEAE-cellulose ion exchange chromatography. The K<sub>m</sub> value of the enzyme was 0.68±0.05 mg/ml. The optimum pH and temperature were 7.0 and 70 °C. SDS-PAGE analysis showed a single band at 69 kDa. The half-life of the enzyme at 70°C and 80°C were 85.01min and 51.96 min respectively. TLC analysis of the hydrolysis product showed that the enzyme is maltogenic amylase. The calcium independent enzyme was completely inhibited by Hg<sup>2+</sup> but showed inhibitory effect in the range of 100 %-30 % in the presence of other salts at 1-10 mM concentrations.</p>}, number={12}, journal={Journal of Food Science and Technology Nepal}, author={Timilsina, Parash Mani and Pandey, Gyanu Raj and Shrestha, Asmita and Ojha, Manish and Baral, Garima and Karki, Tika Bahadur}, year={2020}, month={Dec.}, pages={49–58} }