Purification and Characterization of Extracellular α-amylase from Aspergillus niger K8 | ||||
| Egyptian Journal of Botany | ||||
| Article 1, Volume 54, Issue 1, June 2014, Page 1-11 PDF (734.04 K) | ||||
| Document Type: Regular issue (Original Article) | ||||
| DOI: 10.21608/ejbo.2014.475 | ||||
 View on SCiNiTO | ||||
| Abstract | ||||
| ASPERGILLUS NIGER K8 was selected from twenty-two fungal ……isolates for α-Amylase production. The crude enzyme was partially purified and precipitated by salting out with ammonium sulphate. The fraction salted out with 60% ammonium sulphate saturation showed the highest specific α-amylase activity with 5.42 folds of purification than that of free extract. The optimum temperature for α-amylase enzyme activity was at 60°C. The enzyme was very stable at 60°C for 1 hr and retained more than 80% of its original activity. The optimum specific activity for A. niger K8 was in a narrow range of pH 5.0-6.0. Alpha amylase enzyme was stable at all pH tested. However, it retains more than 75% of its original activity for 1 h at pH value 5.5. | ||||
| Keywords | ||||
| Aspergillus niger; α-amylase; precipitation; Characterization; Thermal stability; pH stability | ||||
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