Purification and characterization of a thermophilic amylase of Aspergilus niger van Tieghem.

Ramasesh, N. and Sreekantiah, K. R. and Murthy, V. S. (1982) Purification and characterization of a thermophilic amylase of Aspergilus niger van Tieghem. Starch/Staerke, 34 (8). 274-279, 28 ref..

PDF starchstarke 34 (1982) Nr. 8, S. 274-279.pdf - Published Version Restricted to Registered users only Download (638kB) | Request a copy

Abstract

The exocellular alpha-amylase of a strain of Aspergillus niger was purified to homogeneity. Its purity was established by gel electrophoresis and confirmed by sedimentation studies. The mol. wt. of the enzyme was 56 230. Its Km values on different starches, temp. and pH optima for activity and energy of activation were established. Compared to literature values for other fungal alpha-amylases, this enzyme exhibited a lower energy of activation, increased tolerance to lower pH and enhanced affinity to starch, highlighting its potential industrial application. While Ag-+, Pb-2-+, Hg-+, Al-3-+ and EDTA inhibited the activity of the enzyme, Ca-2-+ enhanced its activity, apart from conferring thermal stability and lowered activation energy. The products of its action on starch were maltooligosaccharides, maltose and glucose.

Item Type:	Article
Uncontrolled Keywords:	AMYLASES-; Aspergillus niger alpha-amylases, properties of; ASPERGILLUS-; properties of Aspergillus niger alpha-amylases
Subjects:	500 Natural Sciences and Mathematics > 08 Botanical sciences > 01 Botany > 03 Fungi 600 Technology > 08 Food technology > 16 Nutritive value > 05 Enzymes
Divisions:	Fermentation Technology and Bioengineering
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	28 Feb 2018 08:48
Last Modified:	28 Feb 2018 08:48
URI:	http://ir.cftri.res.in/id/eprint/6779

Actions (login required)

View Item