Studies on the extraction and characterization of thermostable -amylase from pericarp of Borassus indica..


M. Srinivasa Rao, N.S. Reddy, G. Venkateswara Rao and K.R.S. Sambasiva Rao*

Thermostable -amylase was extracted and characterized from the fruits (pericarp) of Borassus indica. Analysis on the influence of various physico-chemical parameters on the extracted enzyme revealed a Vmax of 0.793 and a Km of 0.022. The optimum temperature was found to be 370 C at pH 4.5. The stability studies on enzyme activity envisaged that the enzyme is stable up to 800 C and retained its activity over a wide range of pH (4.0 – 8.5). Significant enhancement in the enzyme activity was observed in the presence of metal ions like Manganese and Strontium and an insignificant decrement in the presence of Sodium ions

Share this article

Awards Nomination

Select your language of interest to view the total content in your interested language

Indexed In
  • Index Copernicus
  • Google Scholar
  • Sherpa Romeo
  • Open J Gate
  • Directory of Open Access Journals
  • CiteFactor
  • Electronic Journals Library
  • Directory of Research Journal Indexing (DRJI)
  • OCLC- WorldCat
  • Publons
  • PubMed
  • Rootindexing
  • Chemical Abstract Services (USA)
  • Academic Resource Index