Purification and characterization of two isoforms of native α amylase from Ok-Rong mango (Mangifera indica Linn. cv. Ok-Rong)

Abstract

Introduction:The tropical plant amylases involved in the fruit ripening stage is outstanding for their high activities in converting starch to sugars within a short period at high temperatures over 40°C.Methods:The α amylase iso-enzymes from Ok-Rong mango (Results:The enzyme was purified 105-fold with a final specific activity of 59.27 U mgConclusion:Two α amylase iso-enzymes were classified as members of the low-pI group of amylases with identical structure, properties and functions. They are mesophilic with high possibilities for application for many purposes.

IMPACT OF THE ‘KENT’ MANGO (Mangifera indica L.) JAM FORMULATION WITH DIFFERENT GELLING AGENTS ON THE PHYSICOCHEMICAL AND SENSORY PROPERTIES

“…In climacteric, starch is degraded by α-amylase, β-amylase, and other hydrolases, generating sugars and residues (hydroxyls) (Ubonbal et al, 2017) that can raise pH, and consequently, acidity is reduced. Pectin, consisting of a mixture of pectinic acids, can increase acidity, while corn starch, composed of starch with amylose and amylopectin chains (Bertoft, 2017), tends to reduce acidity.…”

Characterization and molecular cloning of secreted α-amylase with dominant activity from mon thong durian (Durio zibethinus murr. cv. mon thong)

“…For dinitrosalicylate (DNS) method, the reaction mixture consisting 0.25 ml of 1% (w/v) soluble starch solution in 0.1M acetate buffer (pH 6.5) and 0.25 ml of diluted enzyme was incubated at 37°C for 10 min, and the reaction was terminated by addition of 0.5 ml of DNS reagent and heated for 5 min, followed to observe the absorbance at 540 nm using glucose as standard of reducing sugar (UBONBAL et al, 2017). One unit of enzyme was defined as the amount of enzyme that produce 1μmol of reducing sugar per min.…”