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Journal of Environmental Biology

pISSN: 0254-8704 ; eISSN: 2394-0379 ; CODEN: JEBIDP

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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

 

Devendra Kumar

Division of Post Harvest Management, Central Institute for Subtropical Horticulture, Rehmankhera, 

Lucknow - 227 107, India     

M. Muthukumar

Division of Crop Improvement and Biotechnology, Central Institute for Subtropical Horticulture,

Rehmankhera, Lucknow - 227 107, India

Neelima Garg

(Corresponding author)

Division of Post Harvest Management, Central Institute for Subtropical Horticulture, Rehmankhera,

Lucknow - 227 107, India

e-mail : neelimagargg@rediffmail.com

 

 

 

Publication Data

Paper received:

30 April 2011

 

Revised received:

28 September 2011

 

Accepted:

15 October 2011

 

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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