ICAR Research Data Repository for Knowledge Management

Characterisation of a 53 kDa maltogenic α-amylase from the culture filtrate of A. niger is new to literature. Production of this enzyme by the fungus could be improved by UV mutation and temperature selection. Studies using the maltogenic α-amylase over producing mutant showed that high molecular mass precursor starch hydrolysing enzyme is degraded to G1 and G2 forms of glucoamylase and maltogenic α-amylase by autocatalysis in order to overcome secretional difficulties associated
with reduced cell wall porosity to high molecular mass proteins. Standardization of fermentation conditions to a pilot plant scale described a process for the enzyme production by submerged fermentation. In defining the media components for maltogenic α-amylase production, acarbose as a screening reagent appeared effective since it inhibited all other amylases.