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Abstract - Issue Nov 2012, 33 (6) Back
nstantaneous and historical temperature effects on a-pinene
Kinetics of
fungal extracellular a-amylase
from Fusarium
solani
immobilized in
calcium alginate beads
Author
Details
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Devendra Kumar
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Division
of Post Harvest Management, Central Institute for Subtropical Horticulture,
Rehmankhera,
Lucknow
- 227 107, India
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M.
Muthukumar
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Division
of Crop Improvement and Biotechnology, Central Institute for Subtropical
Horticulture,
Rehmankhera,
Lucknow - 227 107, India
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Neelima
Garg
(Corresponding
author)
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Division of Post Harvest Management, Central Institute for
Subtropical Horticulture, Rehmankhera,
Lucknow - 227 107, India
e-mail : neelimagargg@rediffmail.com
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Publication
Data
Paper received:
30 April 2011
Revised received:
28 September 2011
Accepted:
15
October 2011
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Abstract
Extracellular a-amylase mass produced by Fusarium
solani using mango kernel as substrate was immobilized in calcium
alginate beads through entrapment technique. Maximum enzyme immobilization
efficiency was achieved in 2 mm size beads formed by 6.5 % (w/v) of sodium
alginate in 2% (w/v) calcium chloride. The catalytic properties of the
immobilized a-amylase were compared with that of free enzyme (soluble). The
activity yield of the immobilized enzyme was 81% of the free enzyme. The
immobilized enzyme showed optimum activity at pH 4.5-6.0 and temperature 40
?C, in contrast to the free enzyme at 5.5 and 30?C, respectively. Thermal
stability of the immobilized enzyme was found to be more than the free enzyme
over a longer time interval. The immobilized enzyme retained activity upto
20% of optimum even after 180 min. While the free enzyme lost its 80%
activity after 60 min and lost total activity down to zero by 120 min. The
kinetic constants, viz., KM (Michaelis constant), Vmax and activation
energy were affected by immobilization. However, the immobilized a-amylase in
calcium alginate beads supports its long term storage which has immense
industrial applications.
Key words
Calcium
alginate, Immobilization, a-amylase,
Fusarium solani, Mango kernel
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