Journal of Food, Agriculture and Environment

Characterization of novel amylase enzyme from mango (Mangifera indica cv. Chokanan) peel

Author(s):

Amid Mehrnoush *, Abdul Manap Mohd Yazid

Recieved Date: 2013-05-30, Accepted Date: 2013-10-16

Abstract:

Amylase is one of the important industrial enzymes used in different types of industries such as food, detergent, pharmaceutical, pulp and paper. Mango peel could be a potential source of amylase, which has been extracted and purified from mango (Mangifera indica cv. Chokanan) peel using alcohol/salt, aqueous two phase system. In this study, the effect of temperature, pH, metal ions, inhibitors and surfactant agents on amylase activity and stability were investigated. In addition, purity and molecular weight of amylase was determined using sodium dodecyl sulphate gel electrophoresis. Amylase showed the highest activity and stability at 50^°C for 20 min after enzyme incubation at different temperatures (20 to 90^°C) in interval time. Amylase from mango peel is thermostable because more than 85% of enzyme activity was retained at temperatures of 20-55^°C for 20 min. The amylase was incubated at pH 3-10 and the highest enzyme activity was obtained at pH 7.0. The enzyme activity was significantly decreased at pH 3.0 and 10 because of protein denaturation. Molecular weight of amylase from Mangifera indica L. cv. Chokanan was 42 kDa. Activity of amylase was significantly (p < 0.05) increased in presence of Ca²⁺ but Zn²⁺ and Cu²⁺ reduced the enzyme activity due to replacing of calcium cation from the binding site of amylase. In addition, the effect on amylase activity was investigated at a concentration of 5 mM. The enzyme was completely deactivated in presence of carbodimine and p-chloromercuribenzoic acid whereas iodoacetamide did not show any significant (p <0.05) effect on amylase activity. Thus, amylase from mango peel with this unique characteristic has potential application in various kind of industries such as food, detergent, pharmaceutical and biotechnological applications.

Keywords:

Amylase, mango peel, temperature stability, optimum temperature, pH stability, optimum pH, protein concentration, molecular weight, inhibitors, metal ions

---

Journal: Journal of Food, Agriculture and Environment
Year: 2013
Volume: 11
Issue: 3&4
Category: Food and Health
Pages: 47-50

---

Full text for Subscribers

---

Information:

Note to users

The requested document is freely available only to subscribers/registered users with an online subscription to the Journal of Food, Agriculture & Environment. If you have set up a personal subscription to this title please enter your user name and password. All abstracts are available for free.

Article purchasing

If you like to purchase this specific document such as article, review or this journal issue, contact us. Specify the title of the article or review, issue, number, volume and date of the publication. Software and compilation, Science & Technology, all rights reserved. Your use of this website details or service is governed by terms of use. Authors are invited to check from time to time news or information.

---

Purchase this Article:   20 Purchase PDF Order Reprints for 15

---

Share this article :