Published:  Jun 21, 2016DOI: 10.7324/JABB.2016.40304
Amylase enzyme obtained from 12h of naturally fermented sweet sap of palmyrah. The amylase showed zero order kinetics for 10min. The optimum temperature for the activities of enzyme as 65oC and pH was 7.0. When the enzyme was pre-incubated at 65oC and at pH 7.0, it lost 62% of its initial activity at 60min. This enzyme showed activity with starch, lactose, maltose, pectin and sucrose. Amylase activity was strongly inhibited by 2mM of Hg2+ but 2 mM of Ca2+, Ba2+, Mg2+, Mn2+, Na+, Zn2+, Mn2+ and Cu2+ stimulated the enzyme activity at 65 oC and at pH 7.0. The enzyme in the presence of 2mM Mn2+, Cu2+ and Na+ separately, retained 79, 86 and 68 % of its initial activity respectively at 60 min, 65oC and pH 7.0.
Vengadaramana A, Uthayasooriyan M, Sittampalam T, Razeek N, Kapilan R. The Characterization of Amylolytic Enzyme Present in Fermented Sweet Sap of Palmyrah. J App Biol Biotech. 2016; 4 (03): 020-023. DOI: 10.7324/JABB.2016.40304
1. Pandey A, Nigam P, Soccol CR, Soccol VT, Sing D, Mohan R. Advances in microbial amylases. Biotechnology and Applied Biochemistry. 2000; 31(2):135-152.
2. Lonsane BK, Ramesh MV. Production of bacterial thermostable α-amylase by solid-state fermentation: a potentialtool for achieving economy in enzyme production and starch hydrolysis. Advances in Applied Microbiology. 1990, 35(1), 1-56.
3. Souza PM, Magalhaes PO. Application of microbial amylase in industry. Brazilian Journal of Microbiology. 2010; 41(4): 850-861.
4. Chi HLZ, Wang X, Duan X, Ma L, Gao L. Purification and characterization of extracellular amylase from the marine yeast Aureobasidium pullulans N13d and its raw potato starch digestion .Enzyme Microbiology and Technology. 2007; 40(5):1006-1012.
5. Liu XD, Xu Y. A novel raw starch digesting α-amylase from a newly isolated Bacillus sp. YX-1: purification and characterization. Bioresearch Technology. 2008; 99(10): 4315-4320.
6. Gupta A, Gupta VK, Modi DR, Yadava LP. Production and characterization of α-amylase from Aspergillus niger. Biotechnology. 2008; 7(3): 551-556.
7. Kumuthini RC, Theivendirarajah K. Palmyrah palm wine part II: Improvements in alcohol production. Journal of National Science Council Sri Lanka. 1988; 16(2): 147-157.
8. Kapilan R, Robika K, Subajini M, Srivijeindran S. Determination of Efficient Fermentation Inhibitor of Sweet Sap of Cocos Nucifera and Optimization of Concentration for Quality Outputs in Northern Sri Lanka. International Journal of Scientific Research in Agricultural Sciences. 2015; 2(7): 166-174.
9. Miller G. Use of dinitrosalisilic reagent for the determination of reducing sugars. Analitical Chemistry. 1959; 31: 426-428.
10. Davis TA, Johnson DV. Current utilization and further development of the palmyra palm (Borassus flabellifer L., Arecaceae) in Tamil Nadu State, India. Economic Botany. 1987; 41(2): 247-266.
11. Athputhrajah JD, Widanapathirana S, Samarajeewa U. Microbiology and biochemistry of natural fermentation of coconut palm sap. Food Microbiology. 1986; 3: 273-280.
12. Jeyatilake AN, Vijeyaratne SC. Biochemical and microbiological changes of Caryota urens (Kithul phalm) phloem sap. Vidyodaya Journal of Science. 1999; 8: 91-108.
13. Okafora N. Traditional Alcoholic Beverages of Tropical Africa: strategies for scale up. Process Biochemistry. 1990; 213-220.
14. Tansel HY. Isolation and Characterization of Amylase Producing Yeasts and Improvement of Amylase Production. Turkish Journal of Biochemistry. 2013; 38(1): 101-108.
15. Hostinova E. Amylolytic enzymes produced by the yeast Saccharomycopsis fibuligera. Biologia Brastislava. 2002; 11: 247-251.
16. Safri I, Kamara DS, Rachman SD, Fadhlillah IKM. Amylase production from the yeast Saccharomycopsis fibuligera and its potency for glucose production from raw starch. Proceeding of The International Seminar on Chemistry. 2008; 688-691.
17. Krishnan T, Chandra AK. Purification and characterization of alpha-amylase from Bacillus licheniformis CUMC305. Applied Enviornmental Microbiology. 1983; 46: 430-437.
18. Williams BL, Wilson K. General principles of biochemical investigations. In : A biologist guide to principles of biochemical investigations. In: A biologist guide to principles and techniques of practical biochemistry. Eds. Williams, B.L. and K.Edward Arnold Publishers Ltd., London. 1983.
19. Steven J, Wethy MC, Haetman A. Purification and Some Properties of an Extracellular Alpha-Amylase from Bacteroides amylophilus. Journal of Bacteriology. 1977; 129(3): 1537-1544
20. Vengadaramana A, Balakumar S, Arasaratnam V. Purification and comparison properties of crude enzyme with purified α-amylase from Bacillus licheniformis ATCC 6346. European Journal of Experimental Biology. 2011; 1(3): 58-69.
21. Fabiana GM, Veridiana L, Rosane MP. A thermostable maltose-tolerant α-amylase from Aspergillus tamari. Journal of Basic Microbiology. 2004; 44(1): 29-25.
22. Om Prakash, Nivedita J, Pandev RK. Effect of metal ions, EDTA and sulfhydryl reagents on soybean amylase activity. Asian Journal of Biochemistry. 2011; 6(3): 282-290.
23. Anil Kumar P, Nampoothiri KM, Ramachandran S, George S, Pandey A. Partial purification and characterization of α-amylase produced by Aspergillus oryzae using spent-brewing strain. Indian Journal of Biotechnology. 2004; 4: 336-341.
24. Vengadaramana A, Balakumar S, Arasaratnam V. Stimulation of thermal stability of α-amylase from Bacillus icheniformis ATCC 6346 by treating with cations. Ceylon Journal of Science (Bioscience.). 2012; 41 (1): 35-44.
137 Absract views 172 PDF Downloads 309 Total views