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Characterisation of a starch-hydrolysing enzyme of Aspergillus niger
C Suresh1, A K Dubey, S Srikanta
1Department of Food Microbiology, Central Food Technological Research Institute, Mysore, India.
Applied Microbiology and Biotechnology
|July 3, 1999
Abstract:
A UV-induced mutant strain of Aspergillus niger (CFTRI-1105-U9) overproduced a starch-hydrolysing enzyme with properties characteristically different from the known amylases of the fungus. The purified enzyme of 4.0 pI had an apparent molecular mass of 125 kDa and it dextrinised starch and then saccharified the dextrins. Patterns of the enzyme activity on starch, resulting in glucose at 60 degrees C and glucose, maltose and maltodextrins at 70 degrees C as primary products, suggested significant applications for the enzyme in starch-processing industries.