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Background Aim of the study was to immobilize the α-amylase produced earlier from the mesophilic fungus  Rhizoctonia solani  AG-4 strain ZB-34 by solid-state fermentation and investigate the suitability of immobilized enzymes for some industries. Materials and methods A novel α-amylase from  R. solani  AG-4 strain ZB-34 was immobilized in chitosan by covalent binding and Ca-alginate by entrapment. Results The efficiency of chitosan and Ca-alginate immobilization was 67.9% and 59.6%, respectively. The immobilized enzymes showed the highest activity in the presence of starch. Optimum values for chitosan and Ca-alginate immobilized enzymes were pH 4.50 and 40°C and pH 5.50 and 60°C, respectively. It was found that immobilized enzymes were highly stable in terms of thermal and pH stabilities. When the chitosan immobilized enzyme was used with detergents, chocolate stains on dirty laundry was better cleaned. Chitosan immobilized  R. solani  AG-4 strain ZB-34 α-amylase was found to have a higher desizing effect at 40°C in tap water. As a result of Ca-alginate immobilization, the enzyme clarified apple juice more than the free enzyme. Conclusion The results showed that immobilized enzymes might have potential applications in industry. This is the first report immobilizing an α-amylase produced from the fungus  R. solani .

Immobilization and some application of α-amylase purified from Rhizoctonia solani AG-4 strain ZB-34