Partial Characterization of α-amylase Produced from Aspergillus niger using Potato Peel as Substrate
Partial Characterization of α-amylase Produced from Aspergillus niger using Potato Peel as Substrate
Shahzad Mahmood1, Memuna Ghafoor Shahid1, Muhammad Irfan2, Muhammad Nadeem3*, Quratulain Syed3
ABSTRACT
In this study, solid state fermentation of potato peels were done by Aspergillus niger for the production of α–amylase. The crude enzyme produced was further characterized. The results showed that enzyme had an optimum pH of 6.0 and stable in range of 4.0-6.0. Optimum temperature of enzyme was 40oC and attained 96% activity at 40oC for 70min. Metal profile showed that α-amylase activity was enhanced in the presence of Ca2+, Cs1+, Mn2+ and Co2+, whereas inhibited in the presence of Na1+, Mg2+, Ag1+ and Cu2+. Enzyme kinetics revealed that crude enzyme exhibit Km and Vmax of 3.00 mg/ml and 1000.0 µM/g using soluble starch as substrate. These results speculated that it could be used for various industrial exploration.
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June 2018
Vol. 33, Iss. 1, Pages 1-97
