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Three alpha-amylases from malted finger millet (Ragi, Eleusine coracana,Indaf-15)—purification and partial characterization

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Phy_09_03
 
Title Three alpha-amylases from malted finger millet (Ragi, Eleusine coracana,Indaf-15)—purification and partial characterization
 
Creator Nirmala, M.
Muralikrishna, G.
 
Subject 05 Ragi (Finger Millet)
16 Enzyme Chemistry
 
Description Three alpha-amylases (E.C. 3.2.1.1) were purified to apparent homogeneity from 72 h finger millet malt by three step purification via fractional acetone precipitation, DEAE-Sephacel ion exchange and Sephacryl S-200 gel permeation chromatographies with a recovery of 6.5, 2.9, 9.6% and fold purification of 26, 17 and 31, respectively. a-Nature of these amylases was identified by their
ability to rapidly reduce the viscosity of starch solution and also in liberating oligosaccharides of higher D.P. and were accordingly designated as amylases a-1(b), a-2 and a-3, respectively.These amylases, having a molecular weight of 45�2 kDa were found to be monomeric.The pH and temperature optima of these a-amylases were found to be in the range of 5.0–5.5 and 45–50 oC, respectively.
Km values of these amylases for various cereal starches varied between 0.59 and 1.43%. Carbodiimide (50 mM) and metal ions such as Al3+, Fe2+, and Hg2+ (5 mM) have completely inhibited these enzymes at 45oC.Amino acid analysis of these enzymes indicated high amounts of glycine which is an unusual feature of these enzymes.
 
Date 2003
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
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Identifier http://ir.cftri.com/1429/1/Phytochemistry_62_%282003%29_21-30.pdf
Nirmala, M. and Muralikrishna, G. (2003) Three alpha-amylases from malted finger millet (Ragi, Eleusine coracana,Indaf-15)—purification and partial characterization. Phytochemistry, 62. pp. 21-30.