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دوره 21، شماره 155 - ( 1403 )
جلد 21 شماره 155 صفحات 136-121 |
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Henshaw E. PHYSICO-CHEMICAL CHARACTERIZATION OF ALPHA AMYLASE FROM BACILLUS SUBTILIS IMD34 USING FOOD WASTE AS SUBSTRATE. FSCT 2024; 21 (155) :121-136
URL: http://fsct.modares.ac.ir/article-7-75349-fa.html
URL: http://fsct.modares.ac.ir/article-7-75349-fa.html
PHYSICO-CHEMICAL CHARACTERIZATION OF ALPHA AMYLASE FROM BACILLUS SUBTILIS IMD34 USING FOOD WASTE AS SUBSTRATE. مجله علوم و صنایع غذایی ایران. 1403; 21 (155) :121-136
چکیده: (62 مشاهده)
Amylase are the most important group of industrial enzymes that hydrolyze starch into amylopectin. The industrial demand of amylase predominantly from the microbial origin has been recently increased and enhances the research for amylase with high stability at extreme industrial conditions. Thus, this study is aimed to characterize amylase from Bacillus subtilis IMD34 obtained from previous using agro waste. Extracellular amylase production was carried out in basal medium by submerged fermentation technique. The production medium with 10% potato peels at pH 6.8 and 35 °C enhanced amylase activity (720 U/mL) than other wastes such as banana peels and yam peels. This optimized media increased the bacterial growth rate and activity of amylase compared to the non-supplemented basal medium. Further, amylase was purified and assessed their molecular weight (~39 k Da) in 12 % SDS -PAGE. The enzyme activity was observed at pH 6.8 and 35°C and stable over a wide range of pH (4-10), and temperatures (20-50°C). In addition, enzyme activity was stimulated in the presence of Mg2+, Ca2+ and Mn2+ and was unpretentious after treating with surfactants (SDS, Triton X-100, Tween 80), organic solvents (ethanol, methanol, chloroform and acetone) and amylase inhibitors (EDTA and β-mercaptoethanol). These enzymic characteristics makes the amylase obtained in this study a promising candidate for various industrial sector application.
نوع مقاله: پژوهشی اصیل |
موضوع مقاله:
میکروبیولوژی مواد غذایی
دریافت: 1403/3/8 | پذیرش: 1403/4/13 | انتشار: 1403/10/1
دریافت: 1403/3/8 | پذیرش: 1403/4/13 | انتشار: 1403/10/1
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