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An improved method for obtaining xylanase from finger millet(Eleusine coracana var. 'Indaf-15') malt

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Relation http://ir.cftri.com/1678/
JFST-05-08
 
Title An improved method for obtaining xylanase from finger millet(Eleusine coracana var. 'Indaf-15') malt
 
Creator Chithra, M.
Muralikrishna, G.
 
Subject 05 Enzymes
05 Ragi (Finger Millet)
16 Enzyme Chemistry
 
Description In finger millet {Eleusine coracana, var. 'Indaf-15') xylanase activity (XA) was found to be increased during the
malting period and was highest in 96 h. Acetate buffer (pH 6.0, 0.1 M) was found to be the best extractant for obtaining maximum XA. Two consecutive extractions yielded maximum XA from 96 h finger millet malt. Polyvinyl polypyrrolidine (PVPP) and Triton X-100 added to the extractant enhanced the xylanase extractability and maximum activity was observed at 0.5 and 1%, respectively. XA was highest by co-extraction with reduced glutathione at 5 mM concentration. Finger millet seeds subjected to steeping in 0.6 µM gibberellίc acid (GA3) yielded maximum XA at 48 h of malting period. XA be increased by the addition of metal ions such as CaCl2 (20mM) MgCl2 (10 mM) to the extraction medium. Hence, acetate buffer (pH 6.0, 0.1 M) consisting of reduced glutathione (5.0 mM), PVPP (0.5%), Triton X-100 (1.0%) and CaCl2 (20 mM) was the optimum condition to isolate maximum XA (1.55 µmol/min) from 96 h finger millet malt.
 
Date 2008
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
Identifier http://ir.cftri.com/1678/1/J_Food_Sci_Technol_45_2__2008_166.pdf
Chithra, M. and Muralikrishna, G. (2008) An improved method for obtaining xylanase from finger millet(Eleusine coracana var. 'Indaf-15') malt. Journal of Food Science and Technology, 45 (2). pp. 166-169.