Abstract:
The α-amylase from mango-pulp of Himsagar variety was purified by successive ion-exchange chromatography on DEAE-cellulose followed by CM-cellulose. The purified enzyme was found to be homogenous as judged by polyacrylamide gel electrophoresis. The molecular weight of a -amylase was estimated to be 54,500 by gel filtration and 55,200 by SDS-PAGE respectively. The enzyme showed the following characteristics : Neutral sugar content 4.8%, optimum pH 6.8, optimum temperature 37°C and Km value 0.33% against starch as substrate and absorption maximum at 279nm in aqueous solution. The activity of the enzyme was increased in the presence of metallic salts such as Ca2+, Mg2+ and Mn2+ while Fe2+, Zn2+ and Cu2+ inhibited the activities moderately. The effect of urea, guanidine-HCI and acetic acid on the activities of α-amylase were discussed.
M. Mahbubar Rahman and Nurul Absar, 2001. Purification, Characterization and Effect of Physico-chemical Agents on the Stability of Amylase from Mango-pulp. Pakistan Journal of Biological Sciences, 4: 98-102.
Subscribe Today 
