Some properties of free and immobilized ?-amylase from Penicillium griseofulvum by solid state fermentation

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dc.authoridErtan, Figen/0000-0002-7882-3993
dc.contributor.authorErtan, F
dc.contributor.authorYagar, H
dc.contributor.authorBalkan, B
dc.date.accessioned2024-06-12T10:51:19Z
dc.date.available2024-06-12T10:51:19Z
dc.date.issued2006
dc.departmentTrakya Üniversitesien_US
dc.description.abstractalpha-Amylase was produced from Penicillium griseofulvum by an SSF technique. alpha-Amylase was immobilized on Celite by an adsorption method. Various parameters, such as effect of pH and temperature, substrate concentration, operational and storage stability, ability to hydrolyze starch and products of hydrolysis were investigated; these findings were compared with the free enzyme. The activity yield of immobilization was 87.6%. The optimum pH and temperature for both enzymes were 5.5 degrees C and 40 degrees C, respectively. The thermal, and the operational and storage stabilities of immobilized enzyme were better than that of the free enzyme. K-m and V-max were calculated from Lineweaver-Burk plots for both enzymes. K-m values were 9.1 mg mL(-1) for free enzyme, and 7.1 mg mL(-1) for immobilized enzyme. The V max of the immobilized enzyme was approximately 40% smaller than that of the free enzyme. The hydrolysis ability of the free and immobilized enzyme were determined as 99.3% and 97.9%, respectively.en_US
dc.identifier.doi10.1080/10826060500388553
dc.identifier.endpage91en_US
dc.identifier.issn1082-6068
dc.identifier.issn1532-2297
dc.identifier.issue1en_US
dc.identifier.pmid16428140en_US
dc.identifier.scopus2-s2.0-31544463308en_US
dc.identifier.scopusqualityQ3en_US
dc.identifier.startpage81en_US
dc.identifier.urihttps://doi.org/10.1080/10826060500388553
dc.identifier.urihttps://hdl.handle.net/20.500.14551/18316
dc.identifier.volume36en_US
dc.identifier.wosWOS:000234817500006en_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.subjectAlpha-Amylaseen_US
dc.subjectPenicillium Griseofulvumen_US
dc.subjectCeliteen_US
dc.subjectImmobilizationen_US
dc.subjectSSFen_US
dc.subjectStarchen_US
dc.subjectNoncovalent Immobilizationen_US
dc.subjectStarch Hydrolysisen_US
dc.subjectEnzymeen_US
dc.subjectPurificationen_US
dc.subjectKineticsen_US
dc.subjectChitinen_US
dc.titleSome properties of free and immobilized ?-amylase from Penicillium griseofulvum by solid state fermentationen_US
dc.typeArticleen_US

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