Journal of Environmental Biology

Production and characterization of a-amylase from mango

kernel by Fusarium solani  NAIMCC-F-02956 using

submerged fermentation

 

Devendra Kumar¹, Kaushlesh K. Yadav¹, M. Muthukumar² and Neelima Garg^1*

¹Division of Post Harvest Management, Central Institute for Subtropical Horticulture, Lucknow - 227 107, India

²Division of Crop Improvement and Biotechnology, Central Institute for Subtropical Horticulture, Lucknow - 227 107, India

*Corresponding Author email : neelimagargg@rediffmail.com

 

 

 

 

Publication Data

Paper received:

24 April 2012

 

Revised received:

16 October 2012

 

Accepted:

24 December 2012

 

Abstract

Microbial production of enzymes using low valued agro industrial wastes is gaining importance globally. Mango is one of the major fruit processed into a variety of products. During processing 40-50% of solid waste is generated in form of peel and stones. After decortications of mango stone, kernel is obtained which is a rich source of starch (upto 60%). It was utilized as a substrate for a-amylase production using Fusarium solani. Maximum α-amylase production (0.889 U g^-1) was recorded using a substrate concentration of 5% (w/v), pH-4 and temperature 300C on 9th day of incubation. Supplementation of production medium with micronutrients viz., Ca²⁺, Fe²⁺ or Mg²⁺ improved the enzyme production while, Zn²⁺, B³⁺ or Mn²⁺ ions exhibited inhibitory effect. The extracellular protein was precipitated by ammonium sulphate up to 70% saturation, dialyzed and   purified (27.84 fold) by gel-exclusion (Sephadex G-75) chromatography. Protein profiling on 12% SDS-PAGE revealed three bands corresponding to 26, 27 and 30 kDa molecular sizes. The optimum amylase activity was achieved at pH 5.0 at 400C. The Michaelis constant (KM), Vmax and activation energy (-Ea) were found to be 3.7 mg ml^-1, 0.24 U mg^-1 and 42.39 kJ mole^-1, respectively.

 

Key words

α -Amylase, Fusarium solani, Mango waste, Mango kernel

 

 

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