α-Amylase is an enzyme present in our saliva and pancreatic secretions and is responsible for the break-down of starch into sugar molecules.  It undergoes reversible inactivation by first dissociation of calcium ions followed by irreversible inactivation of apoenzyme by heat.  Since non-aqueous solvent suppresses the ionic dissociation step, the enzyme achieves a greater stability in non-aqueous solvents.  The effect of heat and non-aqueous solvent will be discussed on the basis of the two-step model. <br/>

Two-step inactivation model of α-amylase: How do non-aqueous solvents influence the enzyme activity?

Macromolecular Chemistry: The Second Century

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ACS Spring 2020 National Meeting & Expo

The official archive and repository for all ACS Meetings & Expositions abstracts and select posters or presentations.