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Purification and characterization of a novel amylase enzyme from red pitaya (Hylocereuspolyrhizus) peel


Citation

Amid, Mehrnoush and Abd Manap, Mohd Yazid and Ahmad Zohdi, Nor Khanani (2014) Purification and characterization of a novel amylase enzyme from red pitaya (Hylocereuspolyrhizus) peel. In: Malaysia International Halal Research & Education Conference 2014 (MIHREC 2014), 2-4 Dec. 2014, Marriott Putrajaya Hotel, Malaysia. (p. 307).

Abstract / Synopsis

An amylase enzyme from red pitaya (Hylocereuspolyrhizus) 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 Kmand Vmaxof 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 oxidizing 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.


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Additional Metadata

Item Type: Conference or Workshop Item (Poster)
Divisions: Faculty of Food Science and Technology
Publisher: Halal Products Research Institute, Universiti Putra Malaysia
Keywords: Novelamylase; Pitaya peel; Purification; Characterization; Yield
Depositing User: Nabilah Mustapa
Date Deposited: 04 Jul 2018 10:20
Last Modified: 04 Jul 2018 10:20
URI: http://psasir.upm.edu.my/id/eprint/64205
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