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KMID : 0380620160480060542
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Korean Journal of Food Science and Technology
2016 Volume.48 No. 6 p.542 ~ p.547
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Treatment of ramie leaf β-amylase for preliminary purification
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Nguyen Dang Hai Dang
Lee Jin-Sil
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Abstract
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The thermal properties of ramie leaf β-amylase (RBA) were examined to develop a novel process for enzyme purification. The thermostability of RBA extract prepared from ramie leaf powder was examined at various temperatures. RBA activity decreased slightly, whereas other carbohydrate-active enzymes, such as D-enzyme, were rapidly inactivated during 30 min incubation at 60oC. When the heat-treated extract was incubated with various substrates, maltose was produced exclusively as the major product, whereas the untreated crude extract produced maltose and other maltooligosaccharides. In sodium dodecyl sulfate-polyacrylamide gel electrophoresis analysis, fewer protein bands were observed for the heat-treated extract than the untreated extract, indicating that the thermostable RBA was partially purified and other thermolabile enzymes were eliminated. Thus, the treatment of the RBA extract at 60oC for 30 min resulted in 5.4-fold purification with a recovery yield of 90%.
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KEYWORD
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plant β-amylase, enzyme purification, enzyme disproportionation, starch retrogradation, ramie leaf
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