Biochemical Properties of α-Amylase from Peel of Citrus sinensis cv. Abosora
Identifieur interne : 001D38 ( Main/Merge ); précédent : 001D37; suivant : 001D39Biochemical Properties of α-Amylase from Peel of Citrus sinensis cv. Abosora
Auteurs : SALEH AHMED MOHAMED [Égypte] ; Ehab A. Drees [Égypte] ; Mohamed O. El-Badry [Égypte] ; Afaf S. Fahmy [Égypte]Source :
- Applied biochemistry and biotechnology [ 0273-2289 ] ; 2010.
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<author><name sortKey="Saleh Ahmed Mohamed" sort="Saleh Ahmed Mohamed" uniqKey="Saleh Ahmed Mohamed" last="Saleh Ahmed Mohamed">SALEH AHMED MOHAMED</name>
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<author><name sortKey="Fahmy, Afaf S" sort="Fahmy, Afaf S" uniqKey="Fahmy A" first="Afaf S." last="Fahmy">Afaf S. Fahmy</name>
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<s2>Dokki. Cairo</s2>
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<sourceDesc><biblStruct><analytic><title xml:lang="en" level="a">Biochemical Properties of α-Amylase from Peel of Citrus sinensis cv. Abosora</title>
<author><name sortKey="Saleh Ahmed Mohamed" sort="Saleh Ahmed Mohamed" uniqKey="Saleh Ahmed Mohamed" last="Saleh Ahmed Mohamed">SALEH AHMED MOHAMED</name>
<affiliation wicri:level="1"><inist:fA14 i1="01"><s1>Molecular Biology Department, National Research Center</s1>
<s2>Dokki. Cairo</s2>
<s3>EGY</s3>
<sZ>1 aut.</sZ>
<sZ>3 aut.</sZ>
<sZ>4 aut.</sZ>
</inist:fA14>
<country>Égypte</country>
<wicri:noRegion>Dokki. Cairo</wicri:noRegion>
</affiliation>
</author>
<author><name sortKey="Drees, Ehab A" sort="Drees, Ehab A" uniqKey="Drees E" first="Ehab A." last="Drees">Ehab A. Drees</name>
<affiliation wicri:level="1"><inist:fA14 i1="02"><s1>Biochemistry division, Chemistry Department, Faculty of Science, Fayoum University</s1>
<s2>Fayoum</s2>
<s3>EGY</s3>
<sZ>2 aut.</sZ>
</inist:fA14>
<country>Égypte</country>
<wicri:noRegion>Fayoum</wicri:noRegion>
</affiliation>
</author>
<author><name sortKey="El Badry, Mohamed O" sort="El Badry, Mohamed O" uniqKey="El Badry M" first="Mohamed O." last="El-Badry">Mohamed O. El-Badry</name>
<affiliation wicri:level="1"><inist:fA14 i1="01"><s1>Molecular Biology Department, National Research Center</s1>
<s2>Dokki. Cairo</s2>
<s3>EGY</s3>
<sZ>1 aut.</sZ>
<sZ>3 aut.</sZ>
<sZ>4 aut.</sZ>
</inist:fA14>
<country>Égypte</country>
<wicri:noRegion>Dokki. Cairo</wicri:noRegion>
</affiliation>
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<author><name sortKey="Fahmy, Afaf S" sort="Fahmy, Afaf S" uniqKey="Fahmy A" first="Afaf S." last="Fahmy">Afaf S. Fahmy</name>
<affiliation wicri:level="1"><inist:fA14 i1="01"><s1>Molecular Biology Department, National Research Center</s1>
<s2>Dokki. Cairo</s2>
<s3>EGY</s3>
<sZ>1 aut.</sZ>
<sZ>3 aut.</sZ>
<sZ>4 aut.</sZ>
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<country>Égypte</country>
<wicri:noRegion>Dokki. Cairo</wicri:noRegion>
</affiliation>
</author>
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<series><title level="j" type="main">Applied biochemistry and biotechnology</title>
<title level="j" type="abbreviated">Appl. biochem. biotechnol.</title>
<idno type="ISSN">0273-2289</idno>
<imprint><date when="2010">2010</date>
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<seriesStmt><title level="j" type="main">Applied biochemistry and biotechnology</title>
<title level="j" type="abbreviated">Appl. biochem. biotechnol.</title>
<idno type="ISSN">0273-2289</idno>
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<profileDesc><textClass><keywords scheme="KwdEn" xml:lang="en"><term>Citrus sinensis</term>
<term>Purification</term>
<term>α-Amylase</term>
</keywords>
<keywords scheme="Pascal" xml:lang="fr"><term>α-Amylase</term>
<term>Purification</term>
<term>Citrus sinensis</term>
</keywords>
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<front><div type="abstract" xml:lang="en">-Amylase activity was screened in the peel, as waste fruit, of 13 species and cultivars of Egyptian citrus. The species Citrus sirzensis cv. Abosora had the highest activity. α-Amylase Al from Abosora peel was purified to homogeneity using anion and cation-exchange, and gel filtration chromatographies. Molecular weight of α-amylase Al was found to be 42 kDa. The hydrolysis properties of α-amylase Al toward different substrates indicated that corn starch is the best substrate. The α-amylase had the highest activity toward glycogen compared with amylopectin and dextrin. Potato starch had low affinity toward α-amylase Al but it did not hydrolyze β-cyclodextrin and dextran. Apparent Km for α-amylase Al was 5 mg (0.5%) starch/ml. α-Amylase Al showed optimum activity at pH 5.6 and 40 °C. The enzyme was thermally stable up to 40 °C and inactivated at 70 °C. The effect of mono and divalent metal ions were tested for the α-amylase Al. Ba<sup>2+</sup>
was found to have activating effect, where as Li<sup>+</sup>
had negligible effect on activity. The other metals caused inhibition effect. Activity of the α-amylase Al was increased one and half in the presence of 4 mM Ca<sup>2+</sup>
and was found to be partially inactivated at 10 mM Ca<sup>2+</sup>
. The reduction of starch viscosity indicated that the enzyme is endoamylase. The results suggested that, in addition to citrus peel is a rich source of pectins and flavanoids, α-amylase Al from orange peel could be involved in the development and ripening of citrus fruit and may be used for juice processing.</div>
</front>
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<affiliations><list><country><li>Égypte</li>
</country>
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<tree><country name="Égypte"><noRegion><name sortKey="Saleh Ahmed Mohamed" sort="Saleh Ahmed Mohamed" uniqKey="Saleh Ahmed Mohamed" last="Saleh Ahmed Mohamed">SALEH AHMED MOHAMED</name>
</noRegion>
<name sortKey="Drees, Ehab A" sort="Drees, Ehab A" uniqKey="Drees E" first="Ehab A." last="Drees">Ehab A. Drees</name>
<name sortKey="El Badry, Mohamed O" sort="El Badry, Mohamed O" uniqKey="El Badry M" first="Mohamed O." last="El-Badry">Mohamed O. El-Badry</name>
<name sortKey="Fahmy, Afaf S" sort="Fahmy, Afaf S" uniqKey="Fahmy A" first="Afaf S." last="Fahmy">Afaf S. Fahmy</name>
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