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Abstract : |
Two different amylase from the flesh of healthy and fruit-rot disease-affected Moringa fruit were purified by successive chromatography of the crude enzyme extract on DEAE-cellulose followed by CM-cellulose and were purified 46- and 50-fold respectively. Both the enzymes appeared to be homogeneous as judged by polyacrylamide gel electrophoresis. Molecular weights of amylases from healthy and diseased Moringa estimated by gel filtration were 59 kDa and 66.5 kDa respectively. The purified enzymes were classified as -amylase and consist of a single polypeptide chain. The amylase from healthy and diseased Moringa flesh showed the following characteristics: pH optima, 6.8 and 6.4; temperature optima, 38 C and 40 C; Km value, 0.28 and 0.22% for starch as substrate respectively., Two different amylase from the flesh of healthy and fruit-rot disease-affected Moringa fruit were purified by successive chromatography of the crude enzyme extract on DEAE-cellulose followed by CM-cellulose and were purified 46- and 50-fold respectively. Both the enzymes appeared to be homogeneous as judged by polyacrylamide gel electrophoresis. Molecular weights of amylases from healthy and diseased Moringa estimated by gel filtration were 59 kDa and 66.5 kDa respectively. The purified enzymes were classified as -amylase and consist of a single polypeptide chain. The amylase from healthy and diseased Moringa flesh showed the following characteristics: pH optima, 6.8 and 6.4; temperature optima, 38 ?C and 40 ?C; Km value, 0.28 and 0.22% for starch as substrate respectively., |
