Production and characterization of amylases from Zea mays malt
作者： Joana Paula Menezes Biazus , Roberto Rodrigues de Souza , Jesus Espinoza Márquez , Telma Teixeira Franco , José Carlos Curvelo Santana
DOI: 10.1590/S1516-89132009000400024
关键词:
摘要: In this work the α and β-amylase enzymes were obtained from maize (Zea mays) malt biochemistry characterized. A germination study to obtain with good amylase activity was made. The seeds germinated in laboratory enzymatic measured daily. Activity dependence time fitted an exponential model (A=A0eµt), which showed that behaviour of process similar growth microorganism. Its could be applied describe mechanism α-amylase production for each varieties others cereals. Maize characterization had optimal pH between 4-6.5, temperature 50 90oC, molecular weight 67.4 47.5kDa, respectively. This contributed advances biotechnology generating conditions application a new low price amylases source.
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