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Title

THE THEORETICAL STUDY OF CARBON NANOTUBE EFFECTS ON BACILLUS LICHENIFORMIS ALPHA AMYLASE THERMO STABILITY (PDB: 1VJS)

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Abstract

 BACKGROUND AND AIM: THE BREAKING OF STARCH TO OLIGOSACCHARIDES HAS DONE BY ALPHA AMYLASES (EC 3.2.1.1). THERMO STABLE ALPHA AMYLASES HAVE THE KEY ROLES IN INDUSTRY BECAUSE IN HIGH TEMPERATURE, THE STARCH HAS HIGH SOLUBILITY. THE HIGH TEMPERATURE IS EFFECTS ON ENZYME STRUCTURE AND FUNCTION. ALPHAAMYLASE OF BACILLUS LICHENIFORMIS IS RELATIVELY THERMO STABLE AND IS EMPLOYED IN INDUSTRY. THE ALPHA AMYLASES IN THE INDUSTRY SHOULD BE HEAT RESISTANT AND SCIENTISTS ARE TRYING TO STABILIZING OF THIS ENZYME AT HIGH TEMPERATURE...

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