Partial Characterization of Glucoamylase Crude Enzyme Produced by <em>Aspergillus</em> and <em>Rhizopus</em> Strains

Authors

  • Suhair Ahmed Abdelwahab Department of Biology, Ummlaj University College, University of Tabuk, Saudi Arabia

DOI:

https://doi.org/10.24203/ajafs.v8i6.5254

Keywords:

Characterization, Glucoamylase, Aspegellus & Rhizopus isolates

Abstract

Glucoamylase is widely used in the food industry to produce high glucose syrup, and also in fermentation processes for production of beer and ethanol. In this work glucoamylase enzyme produced by six fungal strains were previously isolated from different Sudanese soils, crop seeds, rotten fruits and pieces of moistened bread  designated as Aspergillus awamori (A1and A7), A. niger (A10) , A. tamari (Aw), A. terrus (At) and Rhizous oryzae (R3) in a liquid culture was evaluated and characterized. The maximum temperature of glucoamylase activity are found to be in the range of 60-70˚C and at pH value of 5.0-6.0 and the activity of all enzymes from all isolates increased with increase of the concentration of soluble starch. Also the activity of the enzyme from all isolates under study increase with increase of time reaction.

 

References

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Published

2020-12-29

How to Cite

Abdelwahab , S. A. (2020). Partial Characterization of Glucoamylase Crude Enzyme Produced by <em>Aspergillus</em> and <em>Rhizopus</em> Strains. Asian Journal of Agriculture and Food Sciences, 8(6). https://doi.org/10.24203/ajafs.v8i6.5254

Issue

Vol. 8 No. 6 (2020): December 2020

Section

Articles

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Copyright (c) 2020 Suhair Ahmed Abdelwahab

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