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Optimized procedure for the isolation of acetic acid esterase from malted finger millet (Eleusine coracana)

Madhavi Latha, G. and Muralikrishna, G. (2008) Optimized procedure for the isolation of acetic acid esterase from malted finger millet (Eleusine coracana). Journal of Food Science and Technology, 45 (4). pp. 295-299.

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Abstract

Conditions were optimized for the isolation of acetic acid esterase (AAE) from finger millet (ragi) (Eleusine coracana) malt and growth portions (coleoptiles). The activity of this enzyme was maximum in 72 h malted ragi compared to 24, 48, 96 h malts and coleoptiles. Pretreatment of the seeds with exogenous gibberellic acid (0.3 µM) enhanced the AAE activity by 2 fold. Tris buffer (75 mM, pH 9.0) was the best extractant. Addition of reduced glutathione (GSH, 100 mM), polyvinylpolypyrrollidone (PVPP, 0.5%), Triton X-100 (0.75%), CaCl2 (6 mM) and MgCl2 (4 mM) to Tris buffer (75 mM, pH 9.0) prior to the extraction of AAE from 72 h malt enhanced the AAE activity. The temperature optima and stability of the crude AAE was 30°C. Among several amino acids tested for stabilizing effect on AXE, only glycine stabilized the enzyme at 5O°C.

Item Type: Article
Uncontrolled Keywords: Finger millet, Eleusine corocana, Acetic acid esterase, Coleoptiles, Malt
Subjects: 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: 30 Jul 2008 07:09
Last Modified: 28 Dec 2011 10:03
URI: http://ir.cftri.com/id/eprint/8638

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