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Purification and characterisation of a novel amylase enzyme from red pitaya (Hylocereus polyrhizus) peel

Amid, Mehrnoush and Abd Manap, Mohd Yazid (2014) Purification and characterisation of a novel amylase enzyme from red pitaya (Hylocereus polyrhizus) peel. Food Chemistry, 165 . pp. 412-418. ISSN 0308-8146; ESSN: 1873-7072

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Abstract

An amylase enzyme from pitaya peel was purified 234.2-folds with 72.1% recovery using ammonium sulphate precipitation, gel filtration and ion exchange chromatography. Gel filtration chromatography and SDS–PAGE revealed that the enzyme is monomeric with a molecular weight of 42.1 kDa. The apparent Km and Vmax of the amylase were 2.7 mg/ml and 34.30 u/min/mg of protein, respectively. The enzyme was highly active and stable over a wide pH range from pH 3 to pH 11.0, with optimum activity being observed at pH 5.0. The enzyme was highly selective for soluble starch, amylopectin, glycogen and pulullan. The purified amylase did not require calcium and displayed extreme stability with regard to surfactants and oxidising agents. EDTA, a powerful chelating agent, did not have any significant effect on the stability of the enzyme. Such characteristics have not been previously reported for this type of enzyme from fruit peel. This enzyme, which possesses unique properties, could be widely used in different types of industries, especially in food and biotechnological applications.

Item Type:Article
Keyword:Amylase; Pitaya peel; Purification; Characterisation; Yield
Faculty or Institute:Faculty of Food Science and Technology
Publisher:Elsevier
DOI Number:10.1016/j.foodchem.2014.03.133
Altmetrics:http://www.altmetric.com/details.php?domain=psasir.upm.edu.my&doi=10.1016/j.foodchem.2014.03.133
ID Code:35114
Deposited By: Nurul Ainie Mokhtar
Deposited On:11 Oct 2016 10:41
Last Modified:11 Oct 2016 10:41

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