Production and Biochemical Characterization of a High Maltotetraose (G4) Producing Amylase fromPseudomonas stutzeriAS22
| Autor: | Olfa Ghorbel-Bellaaj, Hanen Ben Ayed, Moncef Nasri, Hana Maalej, Noomen Hmidet |
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| Rok vydání: | 2014 |
| Předmět: |
Article Subject
Starch lcsh:Medicine General Biochemistry Genetics and Molecular Biology chemistry.chemical_compound Bacterial Proteins Yeast extract Food science Amylase Maltose Potato starch Incubation Pseudomonas stutzeri chemistry.chemical_classification General Immunology and Microbiology biology lcsh:R food and beverages alpha-Glucosidases General Medicine biology.organism_classification Enzyme chemistry Biochemistry biology.protein Research Article |
| Zdroj: | BioMed Research International, Vol 2014 (2014) BioMed Research International |
| ISSN: | 2314-6141 2314-6133 |
| DOI: | 10.1155/2014/156438 |
| Popis: | Amylase production and biochemical characterization of the crude enzyme preparation fromPseudomonas stutzeriAS22 were evaluated. The highestα-amylase production was achieved after 24 hours of incubation in a culture medium containing 10 g/L potato starch and 5 g/L yeast extract, with initial pH 8.0 at 30°C under continuous agitation at 200 rpm. The optimum temperature and pH for the crudeα-amylase activity were 60°C and 8.0, respectively. The effect of different salts was evaluated and it was found that bothα-amylase production and activity were Ca2+-dependent. The amylolytic preparation was found to catalyze exceptionally the formation of very high levels of maltotetraose from starch (98%, w/w) in the complete absence of glucose since the initial stages of starch hydrolysis (15 min) and hence would have a potential application in the manufacturing of maltotetraose syrups. |
| Databáze: | OpenAIRE |
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