Abstract

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