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Title: | Purification and properties of an α-amylase produced by a cassava-fermenting strain of Micrococcus luteus |
Authors: | Ilori, Matthew O. Amund, Olukayode O. Omidiji, O. |
Keywords: | Fermentation Micro organisms |
Issue Date: | 1-Oct-1997 |
Publisher: | Springer Netherlands |
Citation: | Ilori, M. O, Amund, O.O. and Omidiji, O. (1997) Purification and Properties of an A-Amylase Produced by a Cassava-Fermenting Strain of Micrococcus Luteus. Folia Microbiologica 42 (5) |
Abstract: | An extracellular α-amylase produced by a cassava-fermenting strain of Micrococcus luteus was purified 26-fold by gel filtration and ion-exchange chromatography. The molar mass was estimated to be approximately 56 kDa. The optimum temperature of the enzyme was 30oC, optimum pH 6.0 and optimum substrate concentration was 0.6 % (w/v). Treatment of the enzyme at 70 oC for 10 min resulted in 70 % loss of activity. The activation energy was determined to be 34.8 kj/mol. The activity of the enzyme was enhanced by Mg2+, Ca2+, K+, Na+ and inhibited by EDTA, KCN and citric acid. The enzyme may find some application in local food processing. |
URI: | 10.1007/BF02826551 http://165.22.87.194:8080/jspui/handle/20.500.12398/91 |
Appears in Collections: | Research Articles |
Files in This Item:
File | Description | Size | Format | |
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Purification and properties of an α-amylase produced by a cassava-fermenting strain of Micrococcus luteus.pdf | Article full-text | 4.12 MB | Adobe PDF | View/Open |
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