Different catalytic behavior of a-amylase in response to the nitrogen substance used in the production phase

M. Hashemi; S.A. Shojaosadati; S.H. Razavi; S.M. Mousavi

Journal of Industrial and Engineering Chemistry, Vol.21, 772-778, January, 2015

DOI10.1016/j.jiec.2014.04.011 Export Citation

Different catalytic behavior of a-amylase in response to the nitrogen substance used in the production phase

M. Hashemi^{1, 2, †}, S.A. Shojaosadati³, S.H. Razavi², and S.M. Mousavi³

¹Department of Microbial Biotechnology & Biosafety, Agricultural Biotechnology Research Institute of Iran (ABRII), Karaj, Iran
²Department of Food Science and Engineering, Faculty of Engineering and Technology of Agriculture, University of Tehran, Karaj, Iran
³Biotechnology Group, Chemical Engineering Department, Tarbiat Modares University, Tehran, Iran

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The impact of nitrogen substrate on the a-amylase performance at two assay conditions (pH = 4.5, 65 8C; pH = 6.8, 55 ℃) was investigated. The highest a-amylase activity difference (~38%) was related to the medium consist of dextrin, meat and yeast extracts at (-1) levels, while the lowest variation (~7%) was recorded in experiment contained the minimum amount of yeast extract followed by one with the lowest concentration ofmeat extract (~9%). The only medium resulted in lower a-amylase activity (27%) at pH = 4.5 was the treatment with meat and yeast extracts at (-1) levels. The effect of C/N ratio on the responses was also investigated.

Keywords:Nitrogen substrate;α-Amylase catalytic performance;Central composite design

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[1] Pandey A, Nigam P, Soccol CR, Soccol VT, Singh D, Mohan R, Biotechnol. Appl. Biochem., 31, 135 (2000)

[2] Mctigue MA, Kelly CT, Doyle EM, Fogarty WM, Enzyme Microb. Technol., 17(6), 570 (1995)

[3] Sivaramakrishnan S, Gangadharan D, Nampoothiri MK, Soccol CR, Pandey A, Food Technol. Biotechnol., 44, 173 (2006)

[4] Sajedi R, Naderi-Manesh H, Khajeh K, Ahmadvand R, Ranjbar B, Asoodeh A, Moradian F, Enzyme Microb. Technol., 36, 666 (2004)

[5] Antranikian G, Microbial Degradation of Natural Products, VCH, Weinheim, 1992.

[6] Dey G, Mitra A, Banerjee R, Maiti BR, Biochem. Eng. J., 7, 227 (2001)

[7] Babu KR, Satyanarayana T, Folia Microbiol., 38, 77 (1993)

[8] Gigras P, Sahai V, Gupta R, Curr. Microbiol., 45(3), 203 (2002)

[9] Zhang J, Greasham R, Appl. Microbiol. Biotechnol., 51(4), 407 (1999)

[10] Vanot G, Deyris V, Guilhem MC, Luu RPT, Comeau LC, Appl. Microbiol. Biotechnol., 57(3), 342 (2001)

[11] Imandi SB, Bandaru VVR, Somalanka SR, Bandaru SR, Garapati HR, Bioresour. Technol., 99(10), 4445 (2008)

[12] Gangadharan D, Sivaramakrishnan S, Nampoothiri KM, Sukumaran RK, Pandey A, Bioresour. Technol., 99(11), 4597 (2008)

[13] Mazutti M, Ceni G, Luccio M, Treichel H, Bioprocess. Biosyst. Eng., 30, 297 (2007)

[14] Peixoto-Nogueira SG, Sandrim VC, Guimaraes LHS, Jorge JA, Terenzi HF, Polizeli MLTM, Bioprocess. Biosyst. Eng., 31, 329 (2008)

[15] Hashemi M, Razavi SH, Shojaosadati SA, Mousavi SM, Khajeh K, Safari M, J. Biosci. Bioeng., 110(3), 333 (2010)

[16] Hashemi M, Mousavi SM, Razavi SH, Shojaosadati SA, Ind. Crop. Prod., 43, 661 (2013)

[17] Perez-Guerra N, Torrado-Agrasar A, Lopez-Macias C, Pastrana L, J. Agric. Food Chem., 2, 343 (2003)

[18] Bernfeld P, Methods Enzymol., 1, 149 (1955)

[19] Hashemi M, Shojaosadati SA, Razavi SH, Mousavi SM, Iran. J. Biotechnol., 9, 188 (2011)

[20] Montgomery DC, Design and Analysis of Experiments, Wiley, New York, NY, USA, 1997.

[21] Khuri AI, Cornell JA, Response surfaces: design and analysis, Marcel Dekker, New York, NY, USA, 1987.

[22] Aiyer PVD, Afr. J. Biotechnol., 3, 519 (2004)

[23] Myers RH, Montgomery DC, Response Surface Methodology, Wiley, New York, NY, 485 USA, 2002.