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

doi:10.21608/auber.2004.150611

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

Document Type : Original Article

10.21608/auber.2004.150611

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

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