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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.
|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.|
|Appears in Collections:||Research Articles|
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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|
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