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Studies on the thermophilic amylolytic enzymes of a strain of Aspergillus niger.

Ramachandran, N. and Sreekantiah, K. R. and Murthy, V. S. (1978) Studies on the thermophilic amylolytic enzymes of a strain of Aspergillus niger. Staerke, 30 (8). 272-275, 16 ref..

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Abstract

A laboratory isolate of A. niger v. Tieghem developed considerable quantities of exocellular amylolytic enzymes capable of effecting liquefaction as well as saccharification of starch to dextrose. Both crude and partially purified enzyme preparations were highly thermophilic, with temp. optima at 60-68 degree C, and max. enzyme production at 35-40 degree C. The culture filtrate showed two pH optima for dextrinogenic (alpha-amylose) activity at pH 5.0 and 6.0, and one for saccharifying (amylo-glucosidase) activity at pH 4.6. Ca-2-+ ions were essential for alpha-amylase activity, especially at the higher pH. Electrophoretic studies of the culture filtrate revealed 3 major proteins, two exhibiting alpha-amylase and one amylo-glucosidase activity. The concerted action of these enzymes on a 16% slurry of corn and tapioca starch at 60% produced a sharp fall in viscosity within 15 min. Paper chromatography of the hydrolysate revealed considerable amounts of glucose. The enzyme system has considerable potential for conversion of starch to glucose, and eliminates the preliminary liquefaction by acid hydrolysis or bacterial alpha-amylase. [From En summ.]

Item Type: Article
Uncontrolled Keywords: AMYLASES-; Aspergillus niger amylolytic enzymes, studies of thermophilic; ASPERGILLUS-; studies of thermophilic Aspergillus niger amylolytic enzymes
Subjects: 500 Natural Sciences and Mathematics > 07 Life Sciences > 04 Microbiology
600 Technology > 08 Food technology > 16 Nutritive value > 05 Enzymes
Divisions: Food Microbiology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 24 May 2016 10:49
Last Modified: 24 May 2016 10:49
URI: http://ir.cftri.com/id/eprint/6994

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