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Production, Purification and Characterization of Extracellular α-Amylase from Mutant Strain Aspergillus Oryzae MSPP

Journal: Acta Microbiologica Bulgarica (Vol.37, No. 2)

Publication Date:

Authors : ;

Page : 88-94

Keywords : α-amylase; Aspergillus oryzae; industrial producer; gel filtration; ion exchange chromatography; mutant strain;

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Aspergillus oryzae is well known species and it has an important role in the fermentation of oriental food products and in industrial application as a producer of hydrolytic enzymes. An extracellular α-amy¬lase enzyme from mutant strain A. oryzae MSPP was purified to electrophoretic homogeneity by a simple procedure including ammonium sulfate precipitation, anion-exchange chromatography and Sephadex gel filtration. All purification steps were checked by PAGE. The molecular mass of the purified α-аmylase was estimated to be 52 kDa. The enzyme had a pH optimum at 4.7 and was stable in the range of pH 4.7 to 10. The optimal temperature for the highest α-amylase activity was measured at 50˚C. Half-life of the enzyme was 30 min at 50˚C. Stability of the purified enzyme mainly depended on the presence or absence of soluble starch in the reaction mixture. Michaelis constant (Km) for soluble starch as a substrate was estimated to be 5 mg/ml.

Last modified: 2021-08-19 21:15:46