Alpha amylase from a fungal culture grown on oil cakes and its properties

Sumitra Ramachandran, Anil K. Patel, Kesavan Madhavan Nampoothiri, Sandhya Chandran, George Szakacs, Carlos Ricardo Soccol, Ashok Pandey

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Abstract

Solid-state fermentation was carried out for the production of α-amylase using Aspergillus oryzae. Different oil cakes such as coconut oil cake (COC) sesame oil cake (SOC), groundnut oil cake (GOC), palm kernel cake (PKC) and olive oil cake (OOC) were screened to be used as substrate for the enzyme production and also compared with wheat bran (WB). GOC was found to be the best producer of the enzyme among these. Combination of WB and GOC (1:1) resulted higher enzyme titres than the individual substrates. Maximum amount of enzyme (9196 U/gds) was obtained when SSF was carried out using WB + GOC, having initial moisture of 64% and supplemented with lactose and ammonium nitrate (1% each) at 30°C for 72h using 2 mL spore suspension (6×10 7spores/ml). Partial purification of the enzyme using ammonium sulphate fractionation resulted in 2.4-fold increase in the activity. The enzyme showed molecular weight of 68 KDa by SDS-PAGE. Except Mn, all other metal ions such as Ca, K, Na, Mg were found to be inhibitory for the enzyme activity. The enzyme was optimally active at 50°C and pH 5.0.

Original languageEnglish
Pages (from-to)309-317
Number of pages9
JournalBrazilian Archives of Biology and Technology
Volume47
Issue number2
DOIs
Publication statusPublished - Jan 1 2004

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Keywords

  • Alpha amylase
  • Aspergillus oryzae
  • Oil cakes
  • Partial purification
  • Solid-state fermentation

ASJC Scopus subject areas

  • General

Cite this

Ramachandran, S., Patel, A. K., Nampoothiri, K. M., Chandran, S., Szakacs, G., Soccol, C. R., & Pandey, A. (2004). Alpha amylase from a fungal culture grown on oil cakes and its properties. Brazilian Archives of Biology and Technology, 47(2), 309-317. https://doi.org/10.1590/S1516-89132004000200019