FTD Resources Publisher is the Publishing House of the Journal of Food Stability

The Journal of Food Stability's logo
Original Research
    The Journal of Food Stability is open access

Published :  October-10-2019
Abstract

Alpha-amylase from Burnatia enneandra Micheli, a tuber plant from a rural area of Cameroon, extracted under optimal conditions was purified using aqueous two-phase extraction system (ATPS). The separation behaviour was further investigated. Polyethylene glycol (PEG, % w/w), ammonium sulphate (AS, % w/w) and pH were optimized for the purification of B. enneandra alpha-amylase. Optimum conditions for purification factor were PEG, 13.1 %, AS, 12 % and pH 4. Highest enzyme recovery was achieved at PEG, 13.0 %, AS, 12 % and pH 5.1. Further, enzyme characterization surveys acknowledged that alpha-amylase formed was just an acidic enzyme. The pH and temperature at which the enzyme was well expressed were 5.5 and 70 °C respectively. Another characteristic of the enzyme was determined like the Michaelis-Menten constant (Km) and Vmax which value obtained was respectively 89.32 μg/mL and 2.99 μg/mL/min.

Practical Applications

The alpha-amylase obtained from local Burnatia enneandra Micheli tuber can be used for brewing purpose and other field using starch (fruit juice, spirit, sirop etc). This is quite important as none of the amylase enzymes used by factories in Cameroon is from local source.

Keywords

Burnatia enneandra Micheli; ATPS; modeling; purification; Km; Vmax

Full PDF  | 21



Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 International License