International Journal of Applied Research
Vol. 2, Issue 6, Part P (2016)
A comparative study on fungal (Aspergillus niger) amylase and elephant foot yam (Amorphophallus campanulatus) amylase with yam starch as substrate
Amylases are one of the most important and widely used enzymes whose application has widen in many sectors such as clinical, medicinal, and analytical chemistry. Amylase enzyme is widely used in bread making and to break down complex sugars such as starch into simple sugars. Amylase enzymes from Amorphophallus campanulatus and Aspergillus niger were isolated and purified by gel permeation chromatography using Sephadex G-75 column. The enzymes were assessed for activity, protein concentration and specific activity in different stages of purification. The specific activity was found to be increasing as the purity increases. The activities of both the enzymes were compared by taking commercial starch and yam starch as substrate. The activity of both the amylases increased when yam starch as taken as a substrate. The optimum pH, temperature and incubation time of α-amylase from both the sources was found to be 7.5, 30 0C and 30 minutes respectively. The α-amylase from both the sources are having the same optimum pH, temperature, incubation time, whereas only the activity was more in case of Amorphophallus campanulatus when compared to Aspergillus niger. This requires further study to find out the structural similarity among the two different sources of α-amylase enzyme.
How to cite this article:
Abhijith M Singh, BV Latha, M Chethankumar, BY Sathish Kumar. A comparative study on fungal (Aspergillus niger) amylase and elephant foot yam (Amorphophallus campanulatus) amylase with yam starch as substrate. Int J Appl Res 2016;2(6):1006-1010.