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Purification and Characterization of a Thermophilic alpha-Amylase of Aspergillus niger van Tieghem.

Ramasesh, N. and Sreekantiah, K. R. and Murthy, V. S. (1982) Purification and Characterization of a Thermophilic alpha-Amylase of Aspergillus niger van Tieghem. Starch/Staerke, 34 (8). 274- 279. ISSN 0038-9056

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Abstract

The exocellular a-amylase of a strain of Aspergillus niger van Tieghem (elaborating both dextrifying and saccharifying thermophilic amylases) was purified to homogeneity. Purification was achieved by providing cultural conditions for the organism to preferentially synthesize a-amylase and fractionation of the culture filtrate by DEAE-Sephadex chromatography. Its purity was established by gel electrophoresis and confirmed by sedimentation studies. The molecular weight of the enzyme was 56,230. Its Km values on different starches, temperature and pH optima for activity and energy of activation were established. Compared to literature values for other fungal a-amylases, this enzyme exhibited a lower energy of activation, increased tolerance to lower pH and enhanced affinity to starch, highlighting its potential industrial application. While Ag , Pb2+ , Hg +, Al' and EDTA inhibited the activity of the enzyme, Ca' enhanced its activity, apart from conferring thermal stability and lowered activation energy. The product of its action on starch were maltooligosaccharides, maltose and glucose.

Item Type: Article
Uncontrolled Keywords: thermophilic amylases, Aspergillus niger, maltooligosaccharides, maltose, glucose
Subjects: 500 Natural Sciences and Mathematics > 07 Life Sciences > 04 Microbiology > 04 Fungi
600 Technology > 08 Food technology > 16 Nutritive value > 05 Enzymes
Divisions: Fermentation Technology and Bioengineering
Food Microbiology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 25 Apr 2012 10:59
Last Modified: 30 Dec 2016 11:04
URI: http://ir.cftri.com/id/eprint/10680

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