Properties of the Alpha Amylase from Moringa oleifera Seeds

Research Article

**Properties of the Alpha Amylase from Moringa oleifera Seeds**

M.Umar Dahot, A.A.Saboury, S.Ghobadi and A.A.Moosavi-Movahedi

Crude alpha amylase preparation from Moringa oleifera seeds was used to hydrolyze starch. The enzyme has maximum activity at pH 5.0 and stable in a pH range from 4.0 to 8.0. The optimum temperature for the enzyme was 40°C. The enzyme activity was found stable for 20 min. at 90°C. The stability of alpha amylase was increased in the presence of CoCl₂. Alpha amylase activity was increased in the presence of MnCl₂, CoCl₂, ZnCl₂ and CaCl₂ but decreased with ethylene diamine tetra-acetic acid (EDTA), copper sulphate and silver nitrate. However, glutathione did not show any significant effect on enzyme activity.

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M.Umar Dahot, A.A.Saboury, S.Ghobadi and A.A.Moosavi-Movahedi, 2001. Properties of the Alpha Amylase from Moringa oleifera Seeds. Journal of Biological Sciences, 1: 747-749.

DOI: 10.3923/jbs.2001.747.749

URL: https://scialert.net/abstract/?doi=jbs.2001.747.749

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Authors

M.Umar Dahot

A.A.Saboury

S.Ghobadi

A.A.Moosavi-Movahedi

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Research Article

**Properties of the Alpha Amylase from Moringa oleifera Seeds**

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