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Purification, characterization, and biochemical properties of α-amylase from potato

  • Biochemischy
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Abstract

Purification, characterization and biochemical properties of α-amylase from post harvest Bangladeshi Potato (Solanum tuberosum L.) were investigated. The α-amylase was purified by successive chromatography on DEAE and CM-cellulose columns with a yield of 24.24%. SDSPAGE showed a molecular weight of 44 kDa for the enzyme that contain 2.8% sugar. The enzyme lost total activity in the presence of the chelating agent EDTA, confirming it was an α-type amylase. The enzyme displayed optimum activity at pH 7.2 and 37°C, with an apparent Km value of 0.26% using starch as its substrate. The enzyme was strongly inhibited by Cu2+, Fe2+ and Zn2+; moderately by Li+, Hg+ and Cd2+; and slightly by Ag+, K+, Mn2+ and Mg2+. Conversely, Fe3+ and Na+ appreciably enhanced activity, while adding calcium ion nearly doubled enzyme activity. In addition, the activity of α-amylase gradually decreased with increasing concentrations of urea. Thus, potato α-amylase is an attractive target for study to better understand the structure-function relationships of α-amylases.

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Authors and Affiliations

  1. Department of Biochemistry and Molecular Biology, University of Rajshahi, Rajshahi-6205, Bangladesh

    Goutam Kumar Sarker, Sohel Hasan, Farjana Nikkon, Niranjan Kumar Sana & Habibur Rahman

  2. Division of Life & Environmental Science, Daegu University, 712-714, Daegu, Republic of Korea

    Sanggyu Park

  3. Faculty of Biotechnology, Jeju National University, 690-756, Jeju, Republic of Korea

    Ashik Mosaddik, Dong-Sun Lee & Somi Kim Cho

  4. The Research Institute for Subtropical Agriculture and Biotechnology, Jeju National University, 690-756, Jeju, Republic of Korea

    Somi Kim Cho

  5. Subtropical Horticulture Research Institute, Jeju National University, 690-756, Jeju, Republic of Korea

    Ashik Mosaddik & Somi Kim Cho

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  1. Goutam Kumar Sarker
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  2. Sohel Hasan
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  3. Farjana Nikkon
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  4. Ashik Mosaddik
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  5. Niranjan Kumar Sana
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  7. Sanggyu Park
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  8. Dong-Sun Lee
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  9. Somi Kim Cho
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Correspondence to Somi Kim Cho.

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Sarker, G.K., Hasan, S., Nikkon, F. et al. Purification, characterization, and biochemical properties of α-amylase from potato. J. Korean Soc. Appl. Biol. Chem. 53, 8–14 (2010). https://doi.org/10.3839/jksabc.2010.002

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  • DOI: https://doi.org/10.3839/jksabc.2010.002

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