Cold activeα-amylase obtained from Cladophora hutchinsiae-Purification,biochemical characterization and some potential applications
作者机构：Faculty of ScienceDepartment of ChemistryKaradeniz Technical UniversityTrabzonTurkey
出 版 物：《Food Bioscience》 (食品生物科学（英文）)
年 卷 期：2022年第50卷第6期
页 面：725-732页
核心收录：
学科分类：081704[工学-应用化学] 07[理学] 08[工学] 0817[工学-化学工程与技术] 070303[理学-有机化学] 0703[理学-化学]
主 题：Seaweed Cladophora hutchinsiae Purification α-Amylase
摘 要：The amylase obtained from Cladophora hutchinsiae was purified by the starch affinity method(11.4-fold and specific activity of 89.7±2.6 U/mg protein)and examined for its biochemical characterization,thermodynamic properties,and use in some industrial *** a result of SDS-PAGE analysis,the presence of a single band of 66.2 kDa was *** was determined that the enzyme showed optimum activity at pH 6.00 and 10°*** the presence of soluble starch as substrate,Km,Vmax and kcat values were calculated as 1.49±0.03 mg/mL,0.18±0.01 U and 0.003 s−*** enzyme demonstrated remarkable pH *** activity was investigated in a medium containing some organic solvent and *** amylase was inhibited by ethanol,acetonitrile,glycerol,and acetone(10%),no change in activity was observed in the presence of *** addition,it was determined that while Cu2+and Hg2+metal ions(5 mM)effectively inhibited the amylase enzyme,Ca2+ion activates the amylase *** activation energy(Ea)was calculated as at 28.3 kJ mol−*** was also found to be effective in releasing the reducing sugar from different fruit juice and fish *** amount of reducing sugar released as a result of incubation of fruit juices with enzyme for 3 h was observed the most in apple juice(from 1658.3±33.8μg/mL to 1945.6±36.7μg/mL)and the increase in the amount of reducing sugar was found to be 1.53 times in fish *** to the results obtained from the study,it can be said that the amylase obtained from seaweed can be used in different industrial areas.
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