Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
1187925 | Food Chemistry | 2008 | 5 Pages |
Abstract
Solid-state fermentation was carried out for the production of extracellular α-galactosidase by Streptomyces griseoloalbus. Soybean flour was the best solid substrate for α-galactosidase production. In flask-level optimization, the highest enzyme yield of 111 ± 0.2 U/gds was obtained under optimal conditions. The partially purified α-galactosidase preparation showed highest activity at pH 5.0 and 65 °C. The enzyme was completely stable at pH 5.0 to 7.0 and at 50 and 55 °C for 5 h. The t1/2 of the enzyme at 65 °C was 3.5 h. The information obtained from the present investigation is advantageous for food industrial applications of S. griseoloalbus α-galactosidases.
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Authors
G.S. Anisha, P.J. Rojan, J. Nicemol, K.N. Niladevi, P. Prema,