Akademik Veri Yönetim Sistemi
Preparative Biochemistry and Biotechnology, cilt.35, sa.2, ss.169-178, 2005 (SCI-Expanded, Scopus)
Fungi were screened for their ability to produce α-amylase by a plate culture method. Penicillium chrysogenum showed high enzymatic activity. α-Amylase production by P. chrysogenum cultivated in liquid media containing maltose (2%) reached its maximum at 6-8 days, at 30°C, with a level of 155 U ml-1. Some general properties of the enzyme were investigated. The optimum reaction pH and temperature were 5.0 and 30-40°C, respectively. The enzyme was stable at a pH range from 5.0-6.0 and at 30°C for 20 min and the enzyme's 92.1% activity's was retained at 40°C for 20 min without substrate. Hydrolysis products of the enzyme were maltose, unidefined oligosaccharides, and a trace amount of glucose. α-Amylase of P. chrysogenum hydrolysed starches from different sources. The best hydrolysis was determined (98.69%) in soluble starch for 15 minute at 30°C. Copyright © Taylor & Francis, Inc.