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首页> 外文期刊>BioTechnology: An Indian Journal >Isolation and characterization of ???￠-amylase from Penicillium nigricans
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Isolation and characterization of ???￠-amylase from Penicillium nigricans

机译：黑青霉菌中β-淀粉酶的分离与鉴定

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摘要

A a-amylase-producing fungus was isolated from forest soil by culture plate method with starch as the sole source of carbon and identified as Penicillium nigricans. The failure to develop a clear zone around the fungal colony after staining with iodine in situ indicated the absence of á- amylase in the isolate. The ???￠-amylolytic nature was further confirmed by the presence of maltose as the major end product of starch breakdown following thin layer chromatography. The isolate showedmaximumenzyme activity on the 23rd day of cultivation. The partly purified enzyme showed highest activity at 60° and pH 5.0. About 70% of the enzyme activity was retained within the range pH 3.5-7.0. The calcium ion had an enhancing effect whereas Na+, Mn2+, Mg2+, Cu2+, Fe2+ and Ag+ ions moderately inhibited the???￠-amylase activity. The a-mercaptoethanol had an inhibitory effect on the enzyme. The enzyme was completely inhibited by ethylenediaminetetraacetic acid (EDTA) suggesting the isolated enzyme to be ametalloenzyme. The enzyme showed highest activity towards starch followed by amylose and did not show any cross specificity towards cellulose. Absence of substrate cross specificity and ability to hydrolyse waste starches made the enzyme candidate for industrial applications.
机译：以淀粉为唯一碳源，采用培养板法从森林土壤中分离出α-淀粉酶产生菌，鉴定为黑霉菌。原位用碘染色后，未能在真菌菌落周围形成清晰的区域，表明分离物中不存在淀粉酶。通过麦芽糖的存在进一步证实了α-淀粉的水解性质，麦芽糖是薄层色谱法后淀粉分解的主要最终产物。分离株在培养的第23天表现出最大的酶活性。部分纯化的酶在60°和pH 5.0时显示最高活性。在pH 3.5-7.0范围内保留了约70％的酶活性。钙离子具有增强作用，而Na +，Mn 2+，Mg 2+，Cu 2+，Fe 2+和Ag +离子适度地抑制α-淀粉酶活性。 α-巯基乙醇对酶具有抑制作用。乙二胺四乙酸（EDTA）完全抑制了该酶，表明分离出的酶是金属酶。该酶对淀粉的活性最高，其次是直链淀粉，对纤维素没有任何交叉特异性。底物交叉特异性的缺乏和水解废淀粉的能力使该酶成为工业应用的候选者。

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