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Journal of Biological Sciences

Year: 2001 | Volume: 1 | Issue: 8 | Page No.: 747-749
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Research Article

Properties of the Alpha Amylase from Moringa oleifera Seeds

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

ABSTRACT

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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