Publisher: Bachudo Science Co. Ltd

Aspects of The isolation and Characterization of Thermostable α- Amylase From Alternaria Alternala.

A. Lateef, J. K. Oloke, E. B. Gueguim Kana, I. Adebayo
KEYWORDS: Thermostable α- amylase; Starch hydrolysis products; Altemaria, Starchy foods; Thin Layer chromatogrphy

ABSTRACT:

A local isolate of Altemaria afternata isolated from soil under the decaying cassava peels heap was screened for the production of α-amylase and hydrolysis of starch. The maximal dextrinizing amylolytic activity of the partially purified enzyme was obtained at temperature of 60°C and pH 7.0. Apart from glucose sucrose and maltose, several other unknown products of cassava starch hydrolysis were obtained at elevated temperatures (60 - 90°C). The thermostable property of the enzyme is discussed in relation to its potential in improving the nutritional quality of starchy foods and industrial usefulness in the future.


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