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Evidence for the improvement of thermostability of the maltogenic alpha-amylase of Aspergillus niger by negative pressure.

Rajalakshmi, H. and Umesh Kumar, S. and Ravi Kumar, Kadeppagari (2012) Evidence for the improvement of thermostability of the maltogenic alpha-amylase of Aspergillus niger by negative pressure. Starch/Starke, 64. pp. 646-651.

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Abstract

Thermostability of the enzymes is influenced by the different parameters and pressure also influences the biological activity of the enzymes. Recently reported maltogenic a-amylase from Aspergillus niger acts optimally on starch at 408C and it was unstable above 408C at atmospheric pressure. Calcium could stabilize the maltogenic a-amylase activity up to 508C at atmospheric pressure. But, at negative pressure (�200 mbar) enzyme was stable at temperatures higher than 508C either in the presence or absence of the substrate, starch making it adoptable for starch processing. Enzyme showed higher affinity to the starch at negative pressure compared to the atmospheric pressure and change in the surface roughness of the enzyme is almost similar to the native state at 708C and negative pressure. These results suggest that thermolabile enzymes can be used at negative pressures for industrial applications.

Item Type: Article
Uncontrolled Keywords: Aspergillus niger Maltogenic alpha-amylase Negative pressure Starch Thermostability
Subjects: 500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 16 Enzyme Chemistry
Divisions: Food Microbiology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 16 Nov 2012 10:49
Last Modified: 16 Nov 2012 10:49
URI: http://ir.cftri.com/id/eprint/11020

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