A Comparative Study on Extraction, Purification and Characterization of Amylase Enzyme from Aspergillus niger and Aspergillus awamori
About this article
Abstract
Amylase is an enzyme, which is produced by the microorganisms, which has many applications in today’s market. Amylase is required in digestion of carbohydrates into smaller units and eventually converting them into even smaller units such as glucose. It is also involved in inflammatory reaction, such as those caused by the release of histamine and similar substances. A number of digestive enzymes including amylase are required to produce fructose in large quantities. Objective of our research is to study the comparative production of amylase enzyme from both the fungal strains of Aspergillus niger and Aspergillus awamori which are used as the digestive enzymes in baby foods. In this study we have investigated the level of amylase produced by the each Aspergillus strain, isolation and characterization will be discussed in detail.
References
[1] Nicholas C. Price and Lewis Stevens,Fundamentals of Enzymology, 2008 .
[2] David.L.Nelson & Michael M.Cox,Leninger Principles of Biochemistry, 2005 .
[3] L.E. Casida, Industrial Microbiology,Enzymes as Fermentation Products, Pennsylvania, 2007.
[4] Pelczar, Microbiology, 5th edition, Newyork, 2008.
[5] S. Sadasivam and A. Manickam, Biochemical methods, 3rd edition, India 2007.
View more references (15)
[6] Donald. Voet and Judith G Voet,Fundamentals of Biochemistry,2nd edition, Pennsylvania,2008.
[7] Gerald Karp, Cell and Molecular Biology, Energy and Metabolism, 5th edition, 2008
[8] Alexander N. Glazar Hiroshi Nikaido W.H. Freeman, Characteristics of Fungi, Microbial Biotechnology, 2nd Edition, California, 2007.
[9] Vashishta, Fungi, 9th edition, India 2006.
[10] Bernfeld .P,Methods in Enzymology Volume I, 2nd Edition, 2008 .
[11] H.C. Dube, Fungi ,Aspergillus, India, 2006.
[12] J.L. Jain, Sanjay Jain and Nitin Jain,Fundamentals of Biochemistry, India, 2007.
[13] Abelson J N and Simon MI. Methods in enzymology,2008.
[14] The Enzymes by Haldane JBS, London, 2009.
[15] P.K. Gupta, Enzyme Biotechnology, Elements of Biotechnology, 2nd edition, India 2011.
[16] Bernard R. Glick and Jack J. Pasternak.Molecular Biotechnology 3rd edition, Canada ,2008.
[17] Samson RA, Houbraken J, Summerbell RC, Flannigan B, Miller JD (2001) Common and important species of fungi and actinomycetes in indoor environments.In: Microorganisms in Home and Indoor Work Environments. New York: Taylor & Francis, pp. 287-292. ISBN.
[18] Abarca M, Bragulat M, Castellá G, Cabañes F (1994). "Ochratoxin A production by strains of Aspergillus niger var. niger". Appl Environ Microbiol 60 (7): 2650-2. PMID 8074536.
[19] Ashok pandey et al. Glucoamylase by Aspergillus Niger in solid state fermentation, India, 1994.
[20] Wulf Crueger and Anneliese Crueger, Enzymes, A text book of Industrial Microbiology, 2nd edition, USA