The effect of acid proteinases on the activity and stability of glucoamylase preparations
Nazokatkhon RakhimovaUlugbek National University of Uzbekistan, Tashkent, 700174, UzbekistanKh. T. KhasanovUlugbek National University of Uzbekistan, Tashkent, 700174, UzbekistanKakhramon DavranovInstitute of Microbiology, Academy of Sciences of the Republic of Uzbekistan, Tashkent, 700128, Uzbekistan
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It was demonstrated that the presence of acid proteinases in the preparation isolated from Aspergillus awamori decreased the activity and stability of glucoamylase. Patterns of changes in the enzymatic activity and stability of glucoamylase at increased temperature and various pH values were studied over a long-term storage. A biospecific sorbent for removal of acid proteinases was synthesized, and glucoamylase preparations free of proteolytic activity were produced.
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