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Purification and Characterization of α-amylase from Neurospora crassa under Solid State Fermentation utilizing Coffee Pulp

Vinaya, Shetty (2009) Purification and Characterization of α-amylase from Neurospora crassa under Solid State Fermentation utilizing Coffee Pulp. [Student Project Report]

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Abstract

This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type: Student Project Report
Additional Information: Solid state fermentation was carried out using coffee pulp as substrate for amylase production by Neurospora crassa. The purification and characterization of extracellular α-amylase by Neurospora crassa was investigated. The purified cell free extract was subjected to ammonium sulphate treatment and DEAE Sephadex A-25 column chromatography. The molecular weight of enzyme was determined to be 60 kDa by SDS PAGE. The maximum activities of the purified enzyme was recorded at pH 7, temperature at 450C. The Km and Vmax of α-amylase on soluble starch were 0.5mg/mL and 27.09 U/mg, respectively. This study indicates the potential for the use of coffee pulp (agricultural by products) for the efficient production of α- amylase by Neurospora crassa in SSF, thereby resulting in value addition of these by products.
Uncontrolled Keywords: Amylase, Coffee pulp, Neurospora crassa, purification, characterization
Subjects: 600 Technology > 08 Food technology > 16 Nutritive value > 05 Enzymes
600 Technology > 07 Beverage Technology > 04 Coffee
Divisions: Plantation Products Spices and Flavour Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 16 Sep 2009 11:13
Last Modified: 28 Dec 2011 10:11
URI: http://ir.cftri.com/id/eprint/9154

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