Biochemical properties of α-amylase isolated from Aspergillus tamarii from cassava starch using solid state fermentation
نویسندگان
چکیده
Cassava starch can be completely hydrolyzed to produce a sweetener that used as substitute for refined sugars and artificial sweeteners in the food pharmaceutical industries. This work was designed isolate identify good amylase producing fungus from cassava flour extract, purify, partially characterize α-amylase produced. The enzyme produced through solid-state fermentation followed by 70% ammonium sulphate precipitation ion-exchange chromatography on Carboxyl-Methyl (CM) Sephadex C25. physicochemical properties of purified were determined. peak with highest activity pooled latter chromatographic step characterized afterward. enzyme’s specific rose 0.11 2.1 U/mg having yield 15.8% purification fold 19.1. optimal pH temperature 6.0 50°C respectively. observed thermo-stable at 15 30 minutes. kinetics revealed Vmax 1.25 U/min while Km 0.2 mg/ml. native sub-unit molecular weights found 22 18.5KDa results conclusively isolated Aspergillus tamarii exhibited glucoamylase.
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ژورنال
عنوان ژورنال: Journal of Bioscience and Biotechnology Discovery
سال: 2023
ISSN: ['2536-7064']
DOI: https://doi.org/10.31248/jbbd2023.183