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An improved method for obtaining xylanase from finger millet(Eleusine coracana var. 'Indaf-15') malt

Chithra, M. and Muralikrishna, G. (2008) An improved method for obtaining xylanase from finger millet(Eleusine coracana var. 'Indaf-15') malt. Journal of Food Science and Technology, 45 (2). pp. 166-169.

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Abstract

In finger millet {Eleusine coracana, var. 'Indaf-15') xylanase activity (XA) was found to be increased during the malting period and was highest in 96 h. Acetate buffer (pH 6.0, 0.1 M) was found to be the best extractant for obtaining maximum XA. Two consecutive extractions yielded maximum XA from 96 h finger millet malt. Polyvinyl polypyrrolidine (PVPP) and Triton X-100 added to the extractant enhanced the xylanase extractability and maximum activity was observed at 0.5 and 1%, respectively. XA was highest by co-extraction with reduced glutathione at 5 mM concentration. Finger millet seeds subjected to steeping in 0.6 µM gibberellίc acid (GA3) yielded maximum XA at 48 h of malting period. XA be increased by the addition of metal ions such as CaCl2 (20mM) MgCl2 (10 mM) to the extraction medium. Hence, acetate buffer (pH 6.0, 0.1 M) consisting of reduced glutathione (5.0 mM), PVPP (0.5%), Triton X-100 (1.0%) and CaCl2 (20 mM) was the optimum condition to isolate maximum XA (1.55 µmol/min) from 96 h finger millet malt.

Item Type: Article
Uncontrolled Keywords: Finger millet, Eleusine coracana, Malting, Extraction, Xylanase
Subjects: 600 Technology > 08 Food technology > 16 Nutritive value > 05 Enzymes
600 Technology > 08 Food technology > 21 Cereals > 05 Ragi (Finger Millet)
500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 16 Enzyme Chemistry
Divisions: Dept. of Biochemistry
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 14 Mar 2008 10:09
Last Modified: 01 Oct 2018 11:24
URI: http://ir.cftri.com/id/eprint/1678

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