Adegbanke OR¹*, Adepomola AF¹, Adeniran EA¹ and Bamidele OS²

¹Department of Food Science and Technology, Federal University of Technology, Akure, Ondo State, Nigeria
²Department of Biochemistry, Federal University of Technology, Akure, Ondo State, Nigeria

*Corresponding Author: Adegbanke OR, Department of Food Science and Technology, Federal University of Technology, Akure, Ondo State, Nigeria.

Received: September 22, 2021; Published: November 24, 2021

Abstract

α-Amylase an industrially used enzyme can be obtained from Aspergillus nigernd can be produced from food sources such as pigeon pea. α-Amylase was produced from Aspergillus niger isolated from pigeon pea, purified and characterized. This process was achieved using ammonium sulphate, ion exchange DEAE column and gel filtration (Sephadex A-50 and sephadex G-100) chromatography. The effect of temperature and pH was determined. Ammonium sulphate precipitation results showed that the highest specific α-amylase activity was (1.01 U/mL. mg) obtained at 11.27% saturation level, with a purity of 1.81-fold of the crude extract and yielding 1.00%. Further purification using gel filtration increased the enzyme purity and yielding 8.94-fold relative to the crude extract 3.01% andSpecific activity after purification was 4.99 U/mg. Having varied temperature from 30-80^oC, the optimum temperature was obtained at 50°C. The pH ranged from 3-10, at a concentration of 0.01 M which was prepared using different buffer systems, the enzyme was found stable at pH of 6. Therefore α -amylase produced from Aspergillus niger can be exploited for potential usage for industrial applications of enzymes in a wide range of production and its application in food processing.

Keywords: α-Amylase; Aspergillus niger; Pigeon Pea; Purification; Characterization; pH; Temperature

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Citation

Citation: Adegbanke OR., et al. “Effect of pH and Temperature on the Isolation, Purification and Characterization of α-Amylase from Aspergillus niger Produced from Pigeon Pea". Acta Scientific Nutritional Health 5.12 (2021): 62-67.

Copyright

Copyright: © 2021 Adegbanke OR., et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.