THE PRODUCTION OF A NEW FUNGAL -AMYLASE DEGRADED THE RAW STARCH BY MEANS OF SOLID-STATE FERMENTATION

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dc.authoridErtan, Figen/0000-0002-7882-3993
dc.contributor.authorBalkan, Bilal
dc.contributor.authorErtan, Figen
dc.date.accessioned2024-06-12T10:51:35Z
dc.date.available2024-06-12T10:51:35Z
dc.date.issued2010
dc.departmentTrakya Üniversitesien_US
dc.description.abstractIn this study, it was intended to produce a new fungal amylase by solid-state fermentation and purification and also to determine some of its biochemical properties. It was found that Penicillium brevicompactum had the best enzyme activity according to screening methods with amylase degrading raw starch, and P. brevicompactum was selected as the amylase source. Wheat bran, rice husks, and sunflower oil meal were tested to determine the best solid substrate. Wheat bran was determined as the best of these. The fermentation conditions were optimized for the production of amylase. The optimum fermentation conditions were found to be an initial moisture level for the solid substrate of 55%, moistening agent of 0.1M sodium phosphate buffer (pH 5.0), incubation period of 7d, inoculum concentration of 2.5mL, and incubation temperature at 30 degrees C. Penicillium brevicompactum -amylase was purified 45.98 times by the starch affinity method. The Km and Vmax values of -amylase for soluble starch were 5.71mg/mL and 666.6U/mL, respectively. This amylase showed maximum activity at between 30 and 50 degrees C and at pH 5.0. Initial enzyme activity was kept at 100% after incubation at 30 degrees C for 45min. Enzyme was stable in the pH range of 4.0-5.0. This enzyme was activated by Mn2+, Cu2+, and Na+ ions, and was inhibited by Mg2+, K+, Fe3+, and ethylenediamine tetraacetic acid (EDTA). The molecular mass of P. brevicompactum -amylase was found to be 32.5kD by sodium dodecyl sulfate (SDS) polyacrylamide gel electrophoresis.en_US
dc.description.sponsorshipTrakya University [747]en_US
dc.description.sponsorshipThis study was supported by Trakya University Research Fund, project 747.en_US
dc.identifier.doi10.1080/10826068.2010.488549
dc.identifier.endpage228en_US
dc.identifier.issn1082-6068
dc.identifier.issn1532-2297
dc.identifier.issue3en_US
dc.identifier.pmid20623432en_US
dc.identifier.scopus2-s2.0-77954442638en_US
dc.identifier.scopusqualityQ3en_US
dc.identifier.startpage213en_US
dc.identifier.urihttps://doi.org/10.1080/10826068.2010.488549
dc.identifier.urihttps://hdl.handle.net/20.500.14551/18389
dc.identifier.volume40en_US
dc.identifier.wosWOS:000279720500005en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherTaylor & Francis Incen_US
dc.relation.ispartofPreparative Biochemistry & Biotechnologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subject-Amylaseen_US
dc.subjectPenicillium Brevicompactumen_US
dc.subjectPurificationen_US
dc.subjectRaw Starch Digestingen_US
dc.subjectSolid-Substrate Fermentationen_US
dc.subjectThermostable Alpha-Amylaseen_US
dc.subjectAspergillus-Oryzaeen_US
dc.subjectPurificationen_US
dc.subjectBacillusen_US
dc.subjectHydrolysisen_US
dc.subjectEnzymeen_US
dc.titleTHE PRODUCTION OF A NEW FUNGAL -AMYLASE DEGRADED THE RAW STARCH BY MEANS OF SOLID-STATE FERMENTATIONen_US
dc.typeArticleen_US

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