Expression and characterization of α-Amylases from penicillium citrinum with bread as growth substrate

  • AO Adejuwon
  • AO Oluduro
  • AK Agboola
  • PO Olutiola
  • SJ Segal
Keywords: α-Amylase, expression, bread, purification, characterization.

Abstract

In an attempt to enhance the industrial production of α-amylases in the tropics, sterile fresh bread was inoculated with spore suspensions of Penicillium citrinum at 25 oC. Extracellular α-amylases were produced and subjected to partial purification by ammonium sulphate precipitation and dialysis. Further purification by gel filtration and ion-exchange chromatography was engaged. The molecular weights of the α-amylase fractions obtained and estimated by gel filtration using Sephadex G-100 were approximately 56,234 Daltons, 53,089 Daltons and 11,885 Daltons. The apparent Michalis-Menten constant (Km) values for the hydrolysis of starch by the purified α-amylase fractions were approximately 8.3 mg/ml, 10 mg/ml and 7.14 mg/ml respectively. Optimum activities were at 30 oC for one of the fractions and 35 oC for the other two fractions and were at pH 5.5 and pH 6.0. The activities of the α-amylase fractions produced by the fungus were stimulated at varying degrees by NaCl, KCl, CaCl2 and MgCl2 but inhibited by Ethylene Diamine Tetraacetic Acid (EDTA), mercuric chloride (HgCl2) and 2,4-dinitrophenol (DNP). The α-amylase fractions were sensitive to heat, losing all their activities within twenty minutes of heating at 80 oC. The industrial production of α-amylases should be encouraged in the tropics using bread as a cheap source of substrate.

Keywords: α-Amylase, expression, bread, purification, characterization.
Published
2016-05-05
Section
Articles

Journal Identifiers


eISSN: 1997-342X
print ISSN: 1991-8631