Among the wide variety of amylolytic enzymes synthesized by microorganisms, α-amylases are the most widely used in industry. α-amylase (α-1,4-glucan-4-glucanohydrolase, E.C.22.214.171.124) is alternatively known as 1,4-α-D-glucan glucanohydrolase or glycogenase and releasing α-anomeric products. These enzymes randomly cleave the α-1,4-glycosidic linkages in starch, generating maltose and malto-oligosaccharides. Amylases constitute a class of industrial enzymes representing approximately 30% of the world enzyme production. Thermostable enzymes are therefore highly attractive and have increasing attention because of their potential use in biotechnological processes. The purpose of this study was to evaluate the activity of the enzyme α-amylase at different temperatures. For this purpose was used HyperChem 8.0.8 software. HyperChem is a powerful program that enables us to do high quality molecular calculations. HyperChem puts more molecular modeling tools at your fingertips than any other windows program. Temperature was chosen at five levels 298, 310, 318, 333 and 358 K. Results of this study for Epot in Amber for five levels temperatures 298, 310, 318, 333 and 358 K was 1151.84, in bio obtained 5881.64, 6019.84, 6294.26, 6558.46 and 7026.43 and in opls obtained -18610, -18432, 18303, 15603 and -17880. Total energy for Amber, bio and opls respectively, were included 1151.843, 11457.08 and -8369.65 Kcalmol-1.
α-amylase, Molecular mechanics, Thermostable enzyme
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