Production and properties of alpha-amylase from Penicillium chrysogenum and its application in starch hydrolysis.
Fungi were screened for their ability to produce alpha-amylase by a plate culture method. Penicillium chrysogenum showed high enzymatic activity. Alpha-amylase production by P. chrysogenum cultivated in liquid media containing maltose (2%) reached its maximum at 6-8 days, at 30 degrees C, with a level of 155 U ml(-1). Some general properties of the enzyme were investigated. The optimum reaction pH and temperature were 5.0 and 30-40 degrees C, respectively. The enzyme was stable at a pH range from 5.0-6.0 and at 30 degrees C for 20 min and the enzyme's 92.1% activity's was retained at 40 degrees C for 20 min without substrate. Hydrolysis products of the enzyme were maltose, unidefined oligosaccharides, and a trace amount of glucose. Alpha-amylase of P. chrysogenum hydrolysed starches from different sources. The best hydrolysis was determined (98.69%) in soluble starch for 15 minute at 30 degrees C.
Balkan
Bilal
B
Trakya University, Science and Art Faculty, Department of Biology, Edime, Turkey.
Ertan
Figen
F
D004789:Enzyme Activation; D004795:Enzyme Stability; D006863:Hydrogen-Ion Concentration; D006868:Hydrolysis; D007700:Kinetics; D010408:Penicillium chrysogenum / Q000145:classification* / Q000302:isolation & purification / Q000378:metabolism*; D013045:Species Specificity; D013213:Starch / Q000737:chemistry*; D013696:Temperature; D000516:alpha-Amylases / Q000032:analysis / Q000096:biosynthesis* / Q000737:chemistry*
D013213:Starch; D000516:alpha-Amylases