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Luangborisut, Pornchai and Sittikityotin, Patcharee (2013) Purification and Characterization of α-amylase from Some Fruits. Other. University of the Thai Chamber of Commerce. (Submitted)

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Abstract

The aim of this study is to screen source of α-amylase from some fruits. The selected samples were 89 fruit samples. The study found that 45 fruit samples were positive result in scale +, ++, +++, and ++++ with total fruit types number of 2,19,17 and 7, respectively. The fruit sample Namdogmai mango (Mangifera indica L.) and Ok-rong Mango (Mangifera indica L.) were selected based on diameter of the blue zone in agar plate diffusion. Crude enzyme was isolated by 95% ethanol precipitation. The enzyme fraction was loaded onto a β - cyclodextrin Sepharose 6B affinity column. α- Amylase was eluted by 0.1 M KCl-HCl buffer pH 2.0. α- Amylase solution was concentrated by Ultramembrane filtration molecular weight cut off 3 kDa. The enzyme were purified 6.89, 9.25 fold to homogeneity with an overall recovery of 10, 4 % and specific activity of 125, 33.33 U/mg found that in Namdogmai mango and Ok-rong Mango, respectively. The protein bands showed a molecular weight in the range of 42-51 kDa by sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE). The purified α- amylase enzyme had a maximum activity at pH 5 and temperature in the range of 45-65 degrees celsius.

Item Type: Monograph (Other)
Subjects: Science and Technology > Food Science and Technology
Divisions: School > School of Science and Technology
Depositing User: Natcha Kettangman
Date Deposited: 13 Jun 2014 19:23
Last Modified: 13 Jun 2014 19:23
URI: http://eprints.utcc.ac.th/id/eprint/1682

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