TITLE

Production and characterization of α-amylase from mango kernel by Fusarium solani NAIMCC-F-02956 using submerged fermentation

AUTHOR(S)
Kumar, Devendra; Yadav, Kaushlesh K.; Muthukumar, M.; Garg, Neelima
PUB. DATE
November 2013
SOURCE
Journal of Environmental Biology;Nov2013, Vol. 34 Issue 6, p1053
SOURCE TYPE
Academic Journal
DOC. TYPE
Article
ABSTRACT
Microbial production of enzymes using low valued agro industrial wastes is gaining importance globally. Mango is one of the major fruit processed into a variety of products. During processing ll-50% of solid waste is generated in form of peel and stones. After decortications of mango stone, kernel is obtained which is a rich source of starch (upto 60%). It was utilized as a substrate for a-amylase production using Fusarium solani. Maximum a-amylase production (0.889 U g-1) was recorded using a substrate concentration of 5% (w/v), pH-l and temperature 30°C on 9th day of incubation. Supplementation of production medium with micronutrients viz., Ca2+, Fe2+ or Mg2+ improved the enzyme production while, Zn2+, B3+ or Mn2+ ions exhibited inhibitory effect. The extracellular protein was precipitated by ammonium sulphate up to 70% saturation, dialyzed and purified (17.8l fold) by gel-exclusion (Sephadex G-75) chromatography. Protein profiling on 1l% SDS-PAGE revealed three bands corresponding to 16, 17 and 30 kDa molecular sizes. The optimum amylase activity was achieved at pH 5.0 at 40°C. The Michaelis constant (KM), Vmax and activation energy (-Ea) were found to be 3.7 mg ml-1, 0.ll U mg-1 and ll.39 kJ mole-1, respectively.
ACCESSION #
91986130

 

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