ASPECTS OF THE ISOLATION AND CHARACTERIZATON OF THERMOSTABLE &alpha -AMYLASE FROM <i>Alternaria alternata</i>.

Abstract

A local isolate of Alternaria alternata isolated from soil under the decaying cassava peels heap was screened for the production of a-amylase and hydrolysis of starch. The maximal dextrinizing amylolytic activity of the partially purified enzyme was obtained at temperature of 600C and pH 7.0. Apart from glucose, sucrose and maltose, several other unknown products of cassava starch hydrolysis were obtained at elevated temperatures (60 – 900C). The thermostable property of the enzyme is discussed in relation to its potential in improving the nutritional quality of starchy foods and industrial usefulness in the future.


KEY WORDS: Thermostable &alpha - amylase; Starch hydrolysis products; Alternaria; Starchy foods; Thin Layer Chromatography.


Global Jnl Pure & Applied Sciences Vol.10(1) 2004: 75-79