Purification and Characterization of <i>α</i>-Amylase from Potato Tuber

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  • NAKAMURA Yu
    Faculty of Applied Bioscience, Tokyo University of Agriculture
  • KOIZUMI Reiji
    Faculty of Applied Bioscience, Tokyo University of Agriculture
  • UCHINO Masataka
    Faculty of Applied Bioscience, Tokyo University of Agriculture
  • SATO Hiroaki
    Department of Food and Cosmetic Science, Tokyo University of Agriculture
  • TAKANO Katsumi
    Faculty of Applied Bioscience, Tokyo University of Agriculture

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Other Title
  • ジャガイモ塊茎由来<i>α</i>-アミラーゼの精製および性状について
  • Purification and characterization of α-amylase from potato tuber
  • Purification and characterization of アルファ amylase from potato tuber

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Abstract

<p>　In this study, α-amylase from potato tuber was purified and characterized for the analysis of potato processing. One subunit (42 kDa, pI 5.8) of purified α-amylase showed high homology with known glycosidases. This enzyme exhibited optimum activities at pH 6.0 and 50℃. In addition, α-amylase showed 40% activity at 60℃. The adhesiveness was increased by 70% after treatment with purified α-amylase. These results suggested that α-amylase was active during cooking.</p>

Journal

  • Food Preservation Science

    Food Preservation Science 36 (6), 271-276, 2010

    Japan Association of Food Preservation Scientists

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