{"title":"曲霉和根霉产葡萄糖淀粉酶粗酶的部分特性研究","authors":"S. Abdelwahab","doi":"10.24203/ajafs.v8i6.5254","DOIUrl":null,"url":null,"abstract":"ABSTRACT---Glucoamylase is widely used in the food industry to produce high glucose syrup, and also in fermentation processes for production of beer and ethanol. In this work glucoamylase enzyme produced by six fungal strains were previously isolated from different Sudanese soils, crop seeds, rotten fruits and pieces of moistened bread designated as Aspergillus awamori (A1and A7), A. niger (A10) , A. tamari (Aw), A. terrus (At) and Rhizous oryzae (R3) in a liquid culture was evaluated and characterized. The maximum temperature of glucoamylase activity are found to be in the range of 60-70C and at pH value of 5.0-6.0 and the activity of all enzymes from all isolates increased with increase of the concentration of soluble starch. Also the activity of the enzyme from all isolates under study increase with increase of time reaction.","PeriodicalId":92332,"journal":{"name":"Asian journal of agriculture and food science","volume":" ","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2020-12-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Partial Characterization of Glucoamylase Crude Enzyme Produced by Aspergillus and Rhizopus Strains\",\"authors\":\"S. Abdelwahab\",\"doi\":\"10.24203/ajafs.v8i6.5254\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"ABSTRACT---Glucoamylase is widely used in the food industry to produce high glucose syrup, and also in fermentation processes for production of beer and ethanol. In this work glucoamylase enzyme produced by six fungal strains were previously isolated from different Sudanese soils, crop seeds, rotten fruits and pieces of moistened bread designated as Aspergillus awamori (A1and A7), A. niger (A10) , A. tamari (Aw), A. terrus (At) and Rhizous oryzae (R3) in a liquid culture was evaluated and characterized. The maximum temperature of glucoamylase activity are found to be in the range of 60-70C and at pH value of 5.0-6.0 and the activity of all enzymes from all isolates increased with increase of the concentration of soluble starch. Also the activity of the enzyme from all isolates under study increase with increase of time reaction.\",\"PeriodicalId\":92332,\"journal\":{\"name\":\"Asian journal of agriculture and food science\",\"volume\":\" \",\"pages\":\"\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2020-12-29\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Asian journal of agriculture and food science\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.24203/ajafs.v8i6.5254\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Asian journal of agriculture and food science","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.24203/ajafs.v8i6.5254","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
Partial Characterization of Glucoamylase Crude Enzyme Produced by Aspergillus and Rhizopus Strains
ABSTRACT---Glucoamylase is widely used in the food industry to produce high glucose syrup, and also in fermentation processes for production of beer and ethanol. In this work glucoamylase enzyme produced by six fungal strains were previously isolated from different Sudanese soils, crop seeds, rotten fruits and pieces of moistened bread designated as Aspergillus awamori (A1and A7), A. niger (A10) , A. tamari (Aw), A. terrus (At) and Rhizous oryzae (R3) in a liquid culture was evaluated and characterized. The maximum temperature of glucoamylase activity are found to be in the range of 60-70C and at pH value of 5.0-6.0 and the activity of all enzymes from all isolates increased with increase of the concentration of soluble starch. Also the activity of the enzyme from all isolates under study increase with increase of time reaction.
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