African Journal of
Biotechnology

  • Abbreviation: Afr. J. Biotechnol.
  • Language: English
  • ISSN: 1684-5315
  • DOI: 10.5897/AJB
  • Start Year: 2002
  • Published Articles: 12486

Short Communication

Studies on the extraction and characterization of thermostable a-amylase from pericarp of Borassus indica

M. Srinivasa Rao1, N.S. Reddy, G. Venkateswara Rao and K.R.S. Sambasiva Rao*
Center for Biotechnology Nagarjuna University, Nagarjunanagar, Guntur – 522 510, A.P., India. 1Present address: Agribiotics Inc, 135 Turnbull Court, Cambride ON, Canada.
Email: [email protected]

  •  Accepted: 14 August 2004
  •  Published: 31 March 2005

Abstract

Thermostable a-amylase was extracted and characterized from the fruits (pericarp) of Borassus indica.  Analysis on the influence of various physico-chemical parameters on the extracted enzyme revealed a Vmax of 0.793 and a Km of 0.022. The optimum temperature was found to be 370C at pH 4.5. The stability studies on enzyme activity envisaged that the enzyme is stable up to 800C and retained its activity over a wide range of pH (4.0 – 8.5). Significant enhancement in the enzyme activity was observed in the presence of metal ions like Manganese and Strontium and an insignificant decrement in the presence of Sodium ions.

 

Key words: a-Amylase, Borassus indica, enzyme activity.

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This article is published under the terms of the Creative Commons Attribution License 4.0

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