Production and characterization of amylases from Zea mays malt
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 meas...
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| Format: | Article |
| Language: | English |
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Instituto de Tecnologia do Paraná (Tecpar)
2009-08-01
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| Series: | Brazilian Archives of Biology and Technology |
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| Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132009000400024 |
| _version_ | 1818137028854808576 |
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| author | Joana Paula Menezes Biazus Roberto Rodrigues de Souza Jesus Espinoza Márquez Telma Teixeira Franco José Carlos Curvelo Santana Elias Basile Tambourgi |
| author_facet | Joana Paula Menezes Biazus Roberto Rodrigues de Souza Jesus Espinoza Márquez Telma Teixeira Franco José Carlos Curvelo Santana Elias Basile Tambourgi |
| author_sort | Joana Paula Menezes Biazus |
| collection | DOAJ |
| 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.<br>Neste trabalho as enzimas α e β-amilases foram obtidas de malte de milho e depois foram caracterizadas bioquimicamente. Um estudo da germinação foi feito para obtenção do malte com boa atividade amilásica. A germinação ocorreu em escala laboratorial e a atividade enzimática foi medida diariamente. Um modelo exponencial do tipo A=A0eµt foi ajustado a dependência do tempo de germinação com a atividade, mostrando que o comportamento da atividade enzimática no processo de germinação é semelhante ao crescimento de microorganismos. Este modelo pode ser aplicado para descrever o mecanismo de produção da α-amilase para cada variedade de milho e de outros cereais. A caracterização do malte de milho mostrou que as α e β-amilase têm pH ótimo entre 4,0-6,5, temperatura ótima de 50 e 90ºC, e massa molar de 67,4 e 47,5 kDa, respectivamente. Este trabalho contribuiu com os avanços da biotecnologia gerando condições de emprego de uma nova e barata fonte de amilases. |
| first_indexed | 2024-12-11T09:49:48Z |
| format | Article |
| id | doaj.art-133e6b0f507c4773a991f3930974ac14 |
| institution | Directory Open Access Journal |
| issn | 1516-8913 1678-4324 |
| language | English |
| last_indexed | 2024-12-11T09:49:48Z |
| publishDate | 2009-08-01 |
| publisher | Instituto de Tecnologia do Paraná (Tecpar) |
| record_format | Article |
| series | Brazilian Archives of Biology and Technology |
| spelling | doaj.art-133e6b0f507c4773a991f3930974ac142022-12-22T01:12:26ZengInstituto de Tecnologia do Paraná (Tecpar)Brazilian Archives of Biology and Technology1516-89131678-43242009-08-01524991100010.1590/S1516-89132009000400024Production and characterization of amylases from Zea mays maltJoana Paula Menezes BiazusRoberto Rodrigues de SouzaJesus Espinoza MárquezTelma Teixeira FrancoJosé Carlos Curvelo SantanaElias Basile TambourgiIn 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.<br>Neste trabalho as enzimas α e β-amilases foram obtidas de malte de milho e depois foram caracterizadas bioquimicamente. Um estudo da germinação foi feito para obtenção do malte com boa atividade amilásica. A germinação ocorreu em escala laboratorial e a atividade enzimática foi medida diariamente. Um modelo exponencial do tipo A=A0eµt foi ajustado a dependência do tempo de germinação com a atividade, mostrando que o comportamento da atividade enzimática no processo de germinação é semelhante ao crescimento de microorganismos. Este modelo pode ser aplicado para descrever o mecanismo de produção da α-amilase para cada variedade de milho e de outros cereais. A caracterização do malte de milho mostrou que as α e β-amilase têm pH ótimo entre 4,0-6,5, temperatura ótima de 50 e 90ºC, e massa molar de 67,4 e 47,5 kDa, respectivamente. Este trabalho contribuiu com os avanços da biotecnologia gerando condições de emprego de uma nova e barata fonte de amilases.http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132009000400024Maize seedmaltingα and β-amylasebiochemistry characterizationgermination model |
| spellingShingle | Joana Paula Menezes Biazus Roberto Rodrigues de Souza Jesus Espinoza Márquez Telma Teixeira Franco José Carlos Curvelo Santana Elias Basile Tambourgi Production and characterization of amylases from Zea mays malt Brazilian Archives of Biology and Technology Maize seed malting α and β-amylase biochemistry characterization germination model |
| title | 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_short | Production and characterization of amylases from Zea mays malt |
| title_sort | production and characterization of amylases from zea mays malt |
| topic | Maize seed malting α and β-amylase biochemistry characterization germination model |
| url | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132009000400024 |
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