Resumen

OWOLABI, Olushola E; OLANIYI, Oladipo O  y  AKINYOSOYE, Felix A. Catalytic properties of purified alpha amylase from Aspergillus flavus cultivated on low-cost agricultural substrate. Rev. Fac. Nac. Agron. Medellín [online]. 2023, vol.76, n.1, pp.10213-10225.  Epub 31-Ene-2023. ISSN 0304-2847.  https://doi.org/10.15446/rfnam.v76n1.100842.

Aspergillus flavus isolated from fermented millet flour produced a crude enzyme, which was purified via ammonium sulphate precipitation and subsequent chromatographic techniques. The biochemical characteristics of the purified amylase were thereafter investigated showing activity in a wide range of pH and temperature, with optimal conditions of pH 6.0 and 50 °C. The enzyme retained even 89% of its activity after 1 h at 50 °C and 2 h at pH 6.0. The purified enzyme was stimulated by Ca2+, Zn2+ and Co2+, while Hg2+ and EDTA caused mild inhibition of α-amylase activity. The kinetic indices (Km and Vmax) and molecular weight of the enzyme were estimated in 1.71 mg mL-1, 2.133 μmol min-1 mL-1 and 45 kDa respectively. The catalytic properties of α-amylase from A. flavus makes it a promising candidate for use in various starch processing industries.

Palabras clave : Alpha amylase; Characterization; Fermented cereals; Organic composite; Purification; Stability.

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