African Journal of
Biotechnology

  • Abbreviation: Afr. J. Biotechnol.
  • Language: English
  • ISSN: 1684-5315
  • DOI: 10.5897/AJB
  • Start Year: 2002
  • Published Articles: 12487

Full Length Research Paper

Characterization of immobilized post-carbohydrate meal salivary α-amylase

Tatah V.S.*
  • Tatah V.S.*
  • Department of Biochemistry, Federal University Wukari, Taraba State, Nigeria.
  • Google Scholar
Otitoju, O.
  • Otitoju, O.
  • Department of Biochemistry, Federal University Wukari, Taraba State, Nigeria.
  • Google Scholar


  •  Received: 17 February 2015
  •  Accepted: 29 June 2015
  •  Published: 05 August 2015

References

Agamemnon D, Stefan S (2003).Color atlas of Physiology; Nutrition and Digestion. Chap.​10, p.255.

 

Aguilar G, Morlon-Guyot J, Trejo-Aguilar Guyot JP (2000). Purification and characterization of an extracellular a-amylase produced by Lactobacillus manihotivorans LMG 18010T,an amylolytic lactic acid bacterium. Enzyme Microb. Technol. 27:406-413.
Crossref

 
 

Burhan A, Nisa U, Gokhan C, Omer C, Ashabil A, Osman G(2003). Enzymatic properties of a novel thermostable, thermophilic, alkaline and chelator resistant amylase from an alkaliphilic Bacillussp. isolate ANT-6. Process. Biochem. 38:1397–1403.
Crossref

 
 

Chi Z, Chi Z, Liu G, Wang F, Ju L, Zhang T(2009). Saccharomycopsis fibuligera and its applications in biotechnology. Biotechnol. Adv. 27 (4):423-431.
Crossref

 
 

Ciobanu A, Lascu G, Berescu V, Nicolescu L (1976). Cooling techniques in food industry. Abacus; p. 20.

 
 

Das S, Singh S, Sharma V, Soni M(2011). Biotechnological applications of industrially important amylase enzymes. Int. J. Pharma BioSci. 2(1):486-496.

 
 

Goyal N, Gupta JK, Soni SK (2005). A novel raw starch digesting thermostablea-amylase from Bacillus sp. I-3 and its use in the direct hydrolysis of raw potato starch. Enzyme Microb. Technol. 37:723-734.
Crossref

 
 

Gupta R, Gigras P, Mohapatra H, Goswami VK, Chauhan B(2003). Microbial α-amylases: a biotechnological perspective.Process Biochem. 38 (11):1599-1616.
Crossref

 
 

Haki GD, Rakshit SK (2003). Developments in industrially important thermostable enzymes: a review. Bioresour. Technol. 89(1): 17-34.
Crossref

 
 

Hayashida S, Teramoto Y, Inoue T(1988). Production and characteristics of raw potato starch digesting α-amylase from Bacillus subtilis 65. Appl. Environ. Microbiol. 54:1516-1522
Pubmed

 
 

James DW(1992). Analytical Biochemistry. 201:331-335
Crossref

 
 

Marco JL, Bataus LA, Valencia FF, Ulhoa CJ, Astolfi-Filho S, Felix CR (1996). Purification and characterization of a truncated Bacillus subtilis α-amylase produced by Escherichia coli. Appl. Microbiol. Biotechnol. 44:746-752.
Crossref

 
 

Moreira FG, Lenartovicz VL, Peralta RM(2004). A thermostable maltose-tolerant a-amylase from Aspergillus tamari. J. Basic Microbiol. 44:29-35.
Crossref

 
 

Nagarajan DR, Rajagopalan G, Krishnan C (2006). Purification and characterization of a maltooligosaccharide forming α-amylase from a new Bacillus subtilis. Appl. Microbiol. Biotechnol. 73:591-597.
Crossref

 
 

Okoye IG, Ezugwu AL, Udenwobele DI, Eze SOO, Anyawu CU, Chilaka FC (2013). production and partial characterization of cellulases from Aspergillus fumigus using two distinct parts of corn cob as carbon sources. Niger. J. Biotechnol. 26:50-59.

 
 

Orlando AR, Ade P, Di Maggio D, Fanelli C, Vittozzi L(1983). The purification of a novel amylase from Bacillus subtilis and its inhibition by wheat proteins. Biochem. J. 209:561–564.
Crossref

 
 

Reddy NS, Nimmagada A, Sambasiva Rac RS (2003). An over view of the microbial alpha amylase mini review. Afr. J. Biotechnol. 2:645–648.
Crossref

 
 

Robert KM, Darl KG, Victor WR (2006). Harpers illustrated biochemistry 27th edition. The McGraw Hill Companies Inc. Chap. 6, p.482.

 
 

Satyanarayana T, Rao JLUM, Ezhilvannan M(2005). α-Amylases. In: Enzyme Technology, A. Pandey, C. Webb, C.R. Soccol, C. Larroche (Eds.), Asia Tech Publishers Inc., New Delhi, India. pp. 189–220.

 
 

Siddhartha MK, Chandana MV, Sridevi V (2013). Production and optimization of glucoamylase fro whaet bran by Aspergillus oryzae NCIM 1212 under solid state fermentation. Int. J. Appl. Innov. Eng. Manage. 2:318-323.

 
 

Sivaramakrishnan S, Gangadharan D, Nampoothiri KM, Soccol CR, Pandey A (2006). α-Amylases from Microbial Sources--An Overview on Recent Developments. Food Technol. Biotechnol. 44 (2):173–184.

 
 

Sobukola OP, Aboderin AT (2012). Studies on some properties of starches from three Mucuna species. Int. Food Res. J. 19: 913-921.

 
 

Sodhi HK, Sharma K, Gupta JK, Soni SK (2005). Production of a thermostablea-amylase from Bacillus sp. PS-7 by solid-state fermentation and its synergistic use in the hydrolysis of malt starch for alcohol production. Process Biochem. 40:525–534.
Crossref

 
 

Sundarram A, Murthy TPK (2014). α-Amylase Production and Applications: A Review. J. Appl. Environ. Microbiol. 2(4):166-175.

 
 

Uma MN, Nasrin A(2013). production and optimization of glucoamylase from agro waste by using Aspergillus niger and Aspergillus flavus. Int. J. Chem. Pharm. Sci. 4: 34-38.

 
 

Van der Maarel MJEC, van der Veen B, Uitdehaag JCM, Leemhuis H, Dijkhuizen L (2002). Properties and applications of starch-converting enzymes of the a-amylase family. J. Biotechnol. 94:137–155.
Crossref

 
 

Vieille K, Zeikus GJ (2001). Hyperthermophilic enzymes: Sources, uses, and molecular mechanisms of thermostability. Microbiol. Mol. Biol. Rev. 65:1-43.
Crossref

 
 

Vijayaraghavan P, Remya CS, Prakash SG (2011). Production of alpha- amylase by Rhizopus microsporus Agricultural By-products in Solid State Fermentation. Res. J. Microbiol. 6:366-375.
Crossref