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Partial Characterization of α-amylase Produced from Aspergillus niger using Potato Peel as Substrate

Partial Characterization of α-amylase Produced from Aspergillus niger using Potato Peel as Substrate

Shahzad Mahmood1, Memuna Ghafoor Shahid1, Muhammad Irfan2, Muhammad Nadeem3*, Quratulain Syed3

1Department of Botany, Government College University, Lahore, Pakistan
2Department of Biotechnology, University of the Sargodha, Sargodha, Pakistan
3Food & Biotechnology Research Center, Pakistan Council of Scientific & Industrial Research (PCSIR) Laboratories Complex, Ferozpure Road, Lahore, Pakistan.

*Corresponding author Dr. Muhammad Nadeem, mnadeempk@yahoo.com 

 

ABSTRACT

In this study, solid state fermentation of potato peels were done by Aspergillus niger for the production of α–amylase. The crude enzyme produced was further characterized. The results showed that enzyme had an optimum pH of 6.0 and stable in range of 4.0-6.0. Optimum temperature of enzyme was 40oC and attained 96% activity at 40oC for 70min. Metal profile showed that α-amylase activity was enhanced in the presence of Ca2+, Cs1+, Mn2+ and Co2+, whereas inhibited in the presence of Na1+, Mg2+, Ag1+ and Cu2+. Enzyme kinetics revealed that crude enzyme exhibit Km and Vmax of 3.00 mg/ml and 1000.0 µM/g using soluble starch as substrate. These results speculated that it could be used for various industrial exploration.

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Punjab University Journal of Zoology

June

Vol.39, Iss. 1, Pages 01-134

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