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Production of raw starch digesting amylase by Aspergillus niger grown on native starch sources
Author(s) -
Okolo Bartholomew N,
Ezeogu Lewis I,
Mba Charles N
Publication year - 1995
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740690117
Subject(s) - aspergillus niger , starch , amylase , food science , chemistry , raw material , aspergillus , biochemistry , biology , enzyme , microbiology and biotechnology , organic chemistry
Aspergillus niger isolated from rotting cassava produced raw starch degrading amylase on cassava, maize, sorghum and soluble potato‐derived starch as the sole carbon source without prior gelatinisation. Maximum activity of the amylase was attaired using cassava starch as substrate. The crude enzyme solution which comprised a mixture of raw and non raw starch digesting amylase degraded both cereal and tuber or root starches significantly. Source of assay starch significantly influenced raw starch digesting activity. Optimum pH for the raw starch degrading and the extracellular amylase were 6.0 and 3.5‐4.0, respectively. However, both enzyme activities appeared to be uninfluenced across a relatively broad pH range 3.0‐7.0. No correlation was found between the capacity of starch to induce expression of the enzyme and its susceptibility to enzyme digestion. The adsorbability of the various starches to raw starch digesting amylase was directly related to their digestibility.