Biochemical Characterization of Crude α-Amylase of Aspergillus spp. Associated with the Spoilage of Cassava (Manihot esculenta) Tubers and Processed Products in Nigeria

Simple item page
dc.contributor.authorAvwioroko, Oghenetega
dc.date.accessioned2022-05-05T12:35:53Z
dc.date.available2022-05-05T12:35:53Z
dc.date.issued2015-02
dc.descriptiondoi: 10.11648/j.ab.20150301.14en_US
dc.description.abstractIn this research, crude α-amylases associated with the spoilage of cassava (Manihot esculenta) tubers/ product (‘eba’) were biochemically characterized. They were isolated from five fungi: Aspergillus sp. CSA25, Aspergillus sp. CSA26, Aspergillus sp. CSA27, Aspergillus sp. CSA35 and Aspergillus sp. CSA38. The results of the analyses showed that the activities of α-amylase obtained from both sources (cassava tuber/ eba) were optimal at 45°C and pH 5.0. The maximum specific activity (Vmax) of the enzyme was found to be 10 U/mg protein, while its Michaelis-Menten constant (Km) was between 0.37 -1.25%w/v. The α-amylase is thermally stable for 1 - 2 h at optimum temperature and pH (45°C; pH 5.0). A broad range of substrate specificity was expressed by the enzyme for cassava starch-containing products (tapioca flour, garri flour, cassava flour, 1%, w/v); however, potato (Ipomoea batatas) starch, yam (Dioscorea rotundata) flour and cocoyam (Colocasia esculenta) flour were relatively minimally hydrolyzed by the crude α-amylases obtained from Aspergillus spp. that caused spoilage of cassava. Ethylenediamine tetraacetic acid (1 mM EDTA) and Mg2+ treatment had no significant (p > 0.05) effect on the activities of the amylase, but Na+, K+, Ca2+, Fe3+, thiourea and 5′,5′-dithiobis-2-nitrobenzoate (1 mM DTNB) enhanced its activities. The fungal α-amylases were most activated by K+ and had a salt tolerance of 1 - 2 M NaCl for 24 h. The fungal α-amylases reported in this study would find useful application in industries like food industry, detergent industry, paper industry, textile industry, pharmaceutical industry, etc where microbial α-amylases would be required for efficient and cost-effective hydrolysis of cassava starch, cassava flour and or its products.en_US
dc.identifier.citationOghenetega Jonathan Avwioroko, Nyerhovwo John Tonukari, Samuel Ogheneovo Asagba. Biochemical Characterization of Crude αAmylase of Aspergillus spp. Associated with the Spoilage of Cassava (Manihot esculenta) Tubers and Processed Products in Nigeria. Advances in Biochemistry. Vol. 3, No. 1, 2015, pp. 15-23. doi: 10.11648/j.ab.20150301.14en_US
dc.identifier.urihttp://dspace.run.edu.ng:8080/jspui/handle/123456789/2682
dc.language.isoenen_US
dc.publisherAdvances in Biochemistryen_US
dc.relation.ispartofseries3(1);15-23
dc.subjectManihot esculenta (Cassava)en_US
dc.subjectAspergillus spp.en_US
dc.subjectα-Amylaseen_US
dc.subjectBiochemical Characterizationen_US
dc.titleBiochemical Characterization of Crude α-Amylase of Aspergillus spp. Associated with the Spoilage of Cassava (Manihot esculenta) Tubers and Processed Products in Nigeriaen_US
dc.typeArticleen_US
Files
Original bundle
Now showing 1 - 1 of 1
Thumbnail Image
Name:
Avwioroko et al (2015) Biochemical characterisation, fungal amylase.pdf
Size:
391.73 KB
Format:
Adobe Portable Document Format
Description:
Download
License bundle
Now showing 1 - 1 of 1
Thumbnail Image
Name:
license.txt
Size:
1.71 KB
Format:
Item-specific license agreed upon to submission
Description:
Download
Collections
Department of Biochemistry