Accelerated molecular dynamics study to compare the thermostability of and α-amylase.

The thermostability of enzymes plays a significant role in the starch hydrolysis process in the industry. The structural difference between thermostable α-amylase (BLA) and thermolabile α-amylase (ANA) is interesting to be explored. This work aimed to study the thermostability-determining factor of BLA as compared to a non-thermostable enzyme, ANA, using molecular dynamics (MD) simulation at a high temperature.