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
Figure 1:
Optimum incubation period for α-amylase activity (LSD 5%= 92.63).
Figure 2:
Optimum incubation temperature for α-amylase activity (LSD 5%= 125.66).
Figure 3:
Effect of pH on α-amylase activity and stability (LSD 5%= 156.06).
Figure 4:
Effect of substrate concentrations on α-amylase activity.
Figure 5:
Effect of different metal ions and chelator on α-amylase activity.
June 2018
Vol. 33, Iss. 1, Pages 1-97
