Comparison of a-amylase activity in some sprouting Nigerian cereals

  • EC Egwim
  • OB Oloyede
Keywords: cereals, a-amylase, sprouting, apparent kinetics, acha

Abstract

The yield and characteristics of Alpha-amylase obtained from some sprouting Nigeria cereals (maize, acha, rice and sorghum) were compared using standard procedures. The result indicated maximum a-amylase yield was attained from 72-120 hours of sprouting cereals). Of all the sprouted cereals, acha gave rise to the highest amylase yield (16.6 ± 0.02x102 and the least was exhibited by maize (11.0±0.04x102). The optimum temperature for a-amylase activity was 600C for maize and rice while that of acha and sorghum was 700C. The optimal pH for the activity of a-amylase from sprouting maize, rice, acha, and sorghum were exhibited at 6.5, 5.5, 6.5 and 5.8 respectively. The apparent kinetic parameters, Vmax and Km, were 9.0x10-2 and 0.23; 12.5x10-2 and 0.56; 7.0x10-2 and 0.29; 12.5x10-2 and 0.50 for a-amylase from sprouting maize, acha, rice and sorghum respectively. It is concluded that a-amylase obtained from sprouting Nigeria cereals manifest differences in quality and quantity, and may be useful in different starch processing industries.
Section
Articles

Journal Identifiers


eISSN: 0795-8080