Partial purification and some physicochemical properties of Aspergillus flavus -amylase isolated from decomposing cassava peels

Adeyanju, Muinat; Ojewunmi, Oyesola; Akande, Temitope; Ezima, Esther Nkechi; Akeredolu, A.A.; Fagbohunka, B. S.

doi:10.5897/ajb2014.14112

Cited by 3 publications

(1 citation statement)

References 31 publications

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“…Amylase enzyme has received a great recognition due to their economic and technological importance therefore, isolating novel microbes capable of producing them could provide potential new sources of the enzyme (Asrat and Girma, 2018;Aullybux and Puchooa, 2013). Amylase is a class of industrial enzymes that accounts for about 30% of the world enzyme production (Adeyanju et al, 2014). The name amylase is the generic name given to enzymes hydrolyzing starch.…”

Section: Introductionmentioning

confidence: 99%

Biochemical properties of α-amylase isolated from Aspergillus tamarii from cassava starch using solid state fermentation

Otuewu,

Akindele,

Akapo

et al. 2023

J. Biosci. Biotechnol. Discov.

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Cassava starch can be completely hydrolyzed to produce a sweetener that can be used as a substitute for refined sugars and artificial sweeteners in the food and pharmaceutical industries. This work was designed to isolate and identify a good amylase producing fungus from cassava flour and to extract, purify, and partially characterize α-amylase produced. The enzyme was produced through solid-state fermentation followed by 70% ammonium sulphate precipitation and ion-exchange chromatography on Carboxyl-Methyl (CM) Sephadex C25. The physicochemical properties of the purified enzyme were determined. The peak with the highest activity was pooled from the latter chromatographic step and characterized afterward. The enzyme’s specific activity rose from 0.11 to 2.1 U/mg having a yield of 15.8% and a purification fold of 19.1. The optimal pH and temperature of the enzyme were 6.0 and 50°C respectively. The enzyme was observed to be thermo-stable at 50°C for 15 to 30 minutes. The kinetics revealed that the Vmax was 1.25 U/min while Km was 0.2 mg/ml. The enzyme’s native and sub-unit molecular weights were found to be 22 and 18.5KDa respectively. The results revealed conclusively that the isolated enzyme from Aspergillus tamarii exhibited the properties of glucoamylase.

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Section: Introductionmentioning

confidence: 99%

Biochemical properties of α-amylase isolated from Aspergillus tamarii from cassava starch using solid state fermentation

Otuewu,

Akindele,

Akapo

et al. 2023

J. Biosci. Biotechnol. Discov.

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An Overview of Raw Starch Digesting Enzymes and Their Applications in Biofuel Development

Roy

Arumugam

Ranjan

et al. 2021

Bioprospecting of Enzymes in Industry, Healthcare and Sustainable Environment

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Production and Characterization of Partially Purified α-amylase from Aspergillus niger

Oluwabunmi

Adesola²,

Grace

2019

J. Phys.: Conf. Ser.

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Alpha amylase is a class of amylases that aid in the breakdown of internal α-1, 4-glycosidic linkages in starch. They are important in various pharmaceutical, food, brewing, paper, chemical and textile industries. The aim of this work was to produce and characterize α-amylase produced by A. niger. A. niger was used to produced alpha amylase in a basal salt medium which was then purified with activated carbon. The effect of pH, temperature, substrate concentration and heat on the produced amylase was investigated. The highest activity of the enzyme was recorded at 40 °C and pH 6.0. The apparent Km value for the enzymic hydrolysis of starch was 0.13mg/ml. Heating at 70 °C greatly affected the activity of the enzyme losing up to 35% of its activity after 5 mins. Physical conditions of heat, pH and concentration of substrate are significant factors which should which affect the activity of enzymes.

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Partial purification and some physicochemical properties of Aspergillus flavus -amylase isolated from decomposing cassava peels

Cited by 3 publications

References 31 publications

Biochemical properties of α-amylase isolated from Aspergillus tamarii from cassava starch using solid state fermentation

Biochemical properties of α-amylase isolated from Aspergillus tamarii from cassava starch using solid state fermentation

An Overview of Raw Starch Digesting Enzymes and Their Applications in Biofuel Development

Production and Characterization of Partially Purified α-amylase from Aspergillus niger

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