EXTRACTION, PURIFICATION AND CHARACTERIZATION OF ENZYME AMYLASE FROM Bacillus amyloliquefaciens

DIPTI GARG

Abstract


Pure culture of Bacillus amyloliquefaciens previously
isolated and sequenced from our lab has been maintained on
nutrient agar slant at 4°C. Amylase activity of pure culture was
assayed by starch hydrolysis test. The enzyme production was
done by using amylase production media at 37°C in shake flask
culture. The enzyme was extracted by centrifugation, and then it
was purified by ammonium sulfate precipitation 10 to 65%. The
precipitated protein sample has been subjected to dialysis by using
phosphate buffer. The enzyme activity of crude protein extract
was determined by DNS method and maximum activity was 0.32
AU/ml. Crude protein and purified samples were subjected to 10%
SDS-PAGE.

Keywords


Bacillus amyloliquefaciens , Amylase, Ammonium sulfate, Centrifugation, Dialysis, SDS-PAGE

Full Text:

PDF

Refbacks

  • There are currently no refbacks.


Copyright (c)



Subscribe to Print Journals