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Activity and stability of purified amylase produced byStreptomyces aureofaciens 77

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Abstract

The effects of pH values, temperature and some elements on the amylolytic activity and stability of the purifiedS. aureofaciens 77 amylase were studied in this investigation. The purified enzyme showed its maximum activity at pH6 within 8 min incubation at 40°C. None of the tested 6 metals showed on stimulatory effect on the enzymatic activity, Fe+++, Cu++ and Hg++ at high dose inhibited the enzyme activity to great extent as compared with Zn++, Mn++ and Fe++ which gave less effect in this respect. The enzyme liquor was found to be thermolabile, since it lost completely its activity after 4 days incubation under room temperature and showed maximunt activity during this period as a result of additions of Ca++ and NaCl. Gradual reduction was however recorded until activity reached 30% after 60 days of incubation.

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Authors and Affiliations

  1. Botany Department, Faculty of Agriculture, Al-Azhar University, Madinet Nasr, Egypt

    A. N. Ibrahim

  2. Mycology Dept, National Organization for Drug Control and Research, Egypt

    M. M. K. Ibrahim & F. H. Ahmed

  3. Faculty of Home Economics, Hellwan University, Cairo, Egypt

    M. A. I. Arafa

Authors
  1. A. N. Ibrahim
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  2. M. M. K. Ibrahim
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  3. F. H. Ahmed
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  4. M. A. I. Arafa
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Ibrahim, A.N., Ibrahim, M.M.K., Ahmed, F.H. et al. Activity and stability of purified amylase produced byStreptomyces aureofaciens 77. Arch. Pharm. Res. 13, 33–37 (1990). https://doi.org/10.1007/BF02857831

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  • DOI: https://doi.org/10.1007/BF02857831

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