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Studies in the extraction of amylase from mouldy wheat bran.

Dwarakanath, C. T. and Rao, T. N. R. (1971) Studies in the extraction of amylase from mouldy wheat bran. Indian Food Packer, 25 (6). 5-9, 12 ref..

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The extraction of amylase from mouldy bran, obtained by culturing Aspergillus oryzae on wheat bran, was investigated. Data are presented relating to serial extraction of mouldy bran with distilled water. 6 extracts were obtained separately in 3 batches; amylolytic activity ranged from 517.9-697.8 units/ml in the first down to 87.3-161.4 units/ml for the 6th extract. Further extractions yielded extracts of very low amylolytic activity. Studies into the concn. of enzyme extract by extracting successive batches of fresh mouldy bran by enzyme extracts of low amylolytic activity indicated the possibility of concn. of the enzyme by this procedure. In a separate series of experiments the effect of using different solvents for the extraction of amylase was studied and 0.5% glycerine at room temp. yielded extracts with an amylolytic activity of 688.3 units/ml. Alcohol precipitation of the enzyme from enzyme extracts yielded an enzyme powder having an amylolytic activity in the range 30.4-42.0 units per mg of the powder. The recovery of amylolytic activity could not be more than 55-60% due to inactivation of the enzyme during drying.

Item Type: Article
Uncontrolled Keywords: AMYLASES-; Amylase from mouldy wheat bran; WHEAT-; BRAN-; EXTRACTION-; Extraction of Aspergillus oryzae amylase; ASPERGILLUS-
Subjects: 600 Technology > 08 Food technology > 16 Nutritive value > 05 Enzymes
600 Technology > 08 Food technology > 21 Cereals > 04 Wheat
Divisions: Grain Science and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 04 Sep 2014 07:15
Last Modified: 04 Sep 2014 07:15
URI: http://ir.cftri.com/id/eprint/7223

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