Production and characterization of amylases from Zea mays malt
Autor(a) principal: | |
---|---|
Data de Publicação: | 2009 |
Outros Autores: | , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Brazilian Archives of Biology and Technology |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132009000400024 |
Resumo: | In this work the α and β-amylase enzymes were obtained from maize (Zea mays) malt and were biochemistry characterized. A germination study to obtain the maize malt with good amylase activity was made. The maize seeds were germinated in laboratory and the enzymatic activity was measured daily. Activity dependence to germination time were fitted to an exponential model (A=A0eµt), which showed that the behaviour of enzymatic activity in the germination process was similar to the growth of the microorganism. Its model could be applied to describe the mechanism of α-amylase production for each maize varieties and others cereals. Maize malt characterization showed that α and β-amylase had optimal pH between 4-6.5, optimal temperature 50 and 90ºC, and molecular weight of 67.4 and 47.5kDa, respectively. This work contributed with the advances in biotechnology generating of conditions for application of a new and of low price amylases source. |
id |
TECPAR-1_159475be362751912e51479c3ce64115 |
---|---|
oai_identifier_str |
oai:scielo:S1516-89132009000400024 |
network_acronym_str |
TECPAR-1 |
network_name_str |
Brazilian Archives of Biology and Technology |
repository_id_str |
|
spelling |
Production and characterization of amylases from Zea mays maltMaize seedmaltingα and β-amylasebiochemistry characterizationgermination modelIn this work the α and β-amylase enzymes were obtained from maize (Zea mays) malt and were biochemistry characterized. A germination study to obtain the maize malt with good amylase activity was made. The maize seeds were germinated in laboratory and the enzymatic activity was measured daily. Activity dependence to germination time were fitted to an exponential model (A=A0eµt), which showed that the behaviour of enzymatic activity in the germination process was similar to the growth of the microorganism. Its model could be applied to describe the mechanism of α-amylase production for each maize varieties and others cereals. Maize malt characterization showed that α and β-amylase had optimal pH between 4-6.5, optimal temperature 50 and 90ºC, and molecular weight of 67.4 and 47.5kDa, respectively. This work contributed with the advances in biotechnology generating of conditions for application of a new and of low price amylases source.Instituto de Tecnologia do Paraná - Tecpar2009-08-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132009000400024Brazilian Archives of Biology and Technology v.52 n.4 2009reponame:Brazilian Archives of Biology and Technologyinstname:Instituto de Tecnologia do Paraná (Tecpar)instacron:TECPAR10.1590/S1516-89132009000400024info:eu-repo/semantics/openAccessBiazus,Joana Paula MenezesSouza,Roberto Rodrigues deMárquez,Jesus EspinozaFranco,Telma TeixeiraSantana,José Carlos CurveloTambourgi,Elias Basileeng2009-09-10T00:00:00Zoai:scielo:S1516-89132009000400024Revistahttps://www.scielo.br/j/babt/https://old.scielo.br/oai/scielo-oai.phpbabt@tecpar.br||babt@tecpar.br1678-43241516-8913opendoar:2009-09-10T00:00Brazilian Archives of Biology and Technology - Instituto de Tecnologia do Paraná (Tecpar)false |
dc.title.none.fl_str_mv |
Production and characterization of amylases from Zea mays malt |
title |
Production and characterization of amylases from Zea mays malt |
spellingShingle |
Production and characterization of amylases from Zea mays malt Biazus,Joana Paula Menezes Maize seed malting α and β-amylase biochemistry characterization germination model |
title_short |
Production and characterization of amylases from Zea mays malt |
title_full |
Production and characterization of amylases from Zea mays malt |
title_fullStr |
Production and characterization of amylases from Zea mays malt |
title_full_unstemmed |
Production and characterization of amylases from Zea mays malt |
title_sort |
Production and characterization of amylases from Zea mays malt |
author |
Biazus,Joana Paula Menezes |
author_facet |
Biazus,Joana Paula Menezes Souza,Roberto Rodrigues de Márquez,Jesus Espinoza Franco,Telma Teixeira Santana,José Carlos Curvelo Tambourgi,Elias Basile |
author_role |
author |
author2 |
Souza,Roberto Rodrigues de Márquez,Jesus Espinoza Franco,Telma Teixeira Santana,José Carlos Curvelo Tambourgi,Elias Basile |
author2_role |
author author author author author |
dc.contributor.author.fl_str_mv |
Biazus,Joana Paula Menezes Souza,Roberto Rodrigues de Márquez,Jesus Espinoza Franco,Telma Teixeira Santana,José Carlos Curvelo Tambourgi,Elias Basile |
dc.subject.por.fl_str_mv |
Maize seed malting α and β-amylase biochemistry characterization germination model |
topic |
Maize seed malting α and β-amylase biochemistry characterization germination model |
description |
In this work the α and β-amylase enzymes were obtained from maize (Zea mays) malt and were biochemistry characterized. A germination study to obtain the maize malt with good amylase activity was made. The maize seeds were germinated in laboratory and the enzymatic activity was measured daily. Activity dependence to germination time were fitted to an exponential model (A=A0eµt), which showed that the behaviour of enzymatic activity in the germination process was similar to the growth of the microorganism. Its model could be applied to describe the mechanism of α-amylase production for each maize varieties and others cereals. Maize malt characterization showed that α and β-amylase had optimal pH between 4-6.5, optimal temperature 50 and 90ºC, and molecular weight of 67.4 and 47.5kDa, respectively. This work contributed with the advances in biotechnology generating of conditions for application of a new and of low price amylases source. |
publishDate |
2009 |
dc.date.none.fl_str_mv |
2009-08-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132009000400024 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132009000400024 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/S1516-89132009000400024 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Instituto de Tecnologia do Paraná - Tecpar |
publisher.none.fl_str_mv |
Instituto de Tecnologia do Paraná - Tecpar |
dc.source.none.fl_str_mv |
Brazilian Archives of Biology and Technology v.52 n.4 2009 reponame:Brazilian Archives of Biology and Technology instname:Instituto de Tecnologia do Paraná (Tecpar) instacron:TECPAR |
instname_str |
Instituto de Tecnologia do Paraná (Tecpar) |
instacron_str |
TECPAR |
institution |
TECPAR |
reponame_str |
Brazilian Archives of Biology and Technology |
collection |
Brazilian Archives of Biology and Technology |
repository.name.fl_str_mv |
Brazilian Archives of Biology and Technology - Instituto de Tecnologia do Paraná (Tecpar) |
repository.mail.fl_str_mv |
babt@tecpar.br||babt@tecpar.br |
_version_ |
1750318273158709248 |