PURIFICATION AND CHARACTERAIZATION OF -α-AMYLASE ISOLATED FROM ASPERGILLUS FALVUS VAR. COLUMNARIS تنقية ودراسة خواص إنزيم ألفا-أميلاز من أصل ميکروبى المنتج تحت ظروف تخمير منابت صلبة من نبات ورد النيل | ||||
| Assiut University Bulletin for Environmental Researches | ||||
| Article 11, Volume 7.1, Issue 7.1, March 2004, Page 93-100 PDF (404.64 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/auber.2004.150611 | ||||
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| Abstract | ||||
| ABSTRACT : The amylase family of enzymes is of great significance due to its wide area of potential application. α-amylase from Aspergillus flavus var. columinaris isolate was produced under optimum conditions and subjected for purification and characterization. The enzyme was purified by ammonium sulfate precipitation and sephadex G200 filtration. A trial for the purification of α-amylase resulted in an enzyme with specific activity of 6471.6 (units/mg prot/ml) with purification folds 9.97 times. The α-amylase activity increased as the increase of enzyme concentration. The optimum substrate concentration (starch) was 0.2 % (w/v) while the optimum incubation temperature was 35ºC. The purified α-amylase enzyme had a maximum activity at pH 6.2, after 30 h of incubation. يهدف هذا البحث إلى تنقية ودراسة خواص إنزيم ألفا-أميلاز الذى سبق إنتاجه تحت ظروف الإنتاج المثالية للمنابت الصلبة من فطرة Aspergillus flavus var. columinaris على مطحون نبات ورد النيل، وتم تنقية إنزيم ألفا-أميلاز بواسطة Ammonium sulfate precipitation and sephadex G200 filtration . ودلت النتائج على أن specific activity للأنزيم النقى هى 6471.6 (units/mg prot/ml) مع purification folds 9.97 times . وتم دراسة العوامل المختلفة ومدى تأثيرها على نشاط إنزيم ألفا-أميلاز النقى، کما دلت النتائج على أنه کلما زاد ترکيز الإنزيم زاد نشاطه. ووجد أن أنسب ترکيز لنشاط الإنزيم من النشا هو 0.2 % (w/v) ، وأنسب درجة حرارة لإنتاج إنزيم ألفا-أميلاز هى 35° ودرجة الأس الهيدروجينى المثلى هى 6.2، وأنسب فترة تحصين لنشاط أنزيم الألفا-أميلاز هى 30 h | ||||
| References | ||||
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