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Hindi Research Article
Use of Agro Industrial Residues for the Production of Amylase by Penicillium sp. for Applications in Food Industry
Nidhi Arora*, Supreet Kaur and Sawinder KaurDepartment of Biotechnology, Lovely Professional University, Phagwara, Punjab, India
- *Corresponding Author:
- Arora N
Department of Biotechnology
Lovely Professional University
Phagwara, Punjab, India
Tel: +9666665287
E-mail: nidhi.arora2492@gmail.com
Received date: April 13, 2017; Accepted date: April 28, 2017; Published date: May 05, 2017
Citation: Arora N, Kaur S, Kaur S (2017) Production of Amylase by Penicillium sp. for Applications in Food Industry. J Biotechnol Biomater 7:256. doi:10.4172/2155-952X.1000256
Copyright: © 2017 Arora N, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited
Abstract
Glucoamylase production has been investigated by solid state fermentation using agro-industrial residues, rice bran, wheat bran and banana peel by Penicillium sp. Out of the different agricultural residues tested for enzyme production, rice bran yielded the maximum glucoamylase activity (10.29 ± 0.07 Units/ml), protein content (1.22 ± 0.0014 mg/ml) and specific activity (8.4 Units/mg protein) with Penicillium sp. after 7th day of fermentation as compared to other agro residues. Media supplementation with carbon and nitrogen sources enhances the enzyme activity. For maximum production of enzyme, sucrose (13.70 ± 0.77 Units/ml) (1% mass level) and yeast extract (14.41 ± 0.07Units/ml) (1% mass level) as carbon and nitrogen source respectively were found optimum on rice bran with Penicillium sp. Optimum enzyme activity was observed at 90°C, pH 9. The partial purification of enzyme from rice bran by Penicillium sp. was done with 60% ammonium sulphate precipitation showed maximum enzyme activity. Enzyme hydrolysis showed maximum activity (3.69 Units/ml) with potato starch from rice bran by Penicillium sp.
