Characterization of -amylase produced by the endophytic strain of Penicillium digitatum in solid state fermentation (SSF) and submerged fermentation (SMF)

Heterologous expression and biochemical characterization of a novel cold-active α-amylase from the Antarctic bacteria Pseudoalteromonas sp. 2-3

α-Amylase is an endo-acting enzyme which catalyzes random hydrolysis of starch. These enzymes are used in various biotechnological processes including the textile, paper, food, biofuels, detergents and pharmaceutical industries. The use of active enzymes at low temperatures has a high potential because these enzymes would avoid the demand for heating during the process thereby reducing costs. In this work, the gene of α-amylase from Pseudoalteromonas sp. 2-3 (Antarctic bacteria) has been sequenced and expressed in Escherichia coli BL21(DE3). The ORF of the α-amylase gene cloned into pET22b(+) is 1824 bp long and codes for a protein of 607 amino acid residues including a His₆-tag. The mature protein has a calculated molecular mass of 68.8 kDa. Recombinant α-amylase was purified with Ni-NTA affinity chromatography. The purified enzyme is active on potato starch with a K_m of 6.94 mg/ml and V_max of 0.27 mg/ml*min. The pH optimum is 8.0 and the optimal temperature is 20 °C. This enzyme was strongly activated by Ca²⁺; results consistent with other α-amylases. To the best of our knowledge, this enzyme has the lowest temperature optimum so far reported for α-amylases.

Purification and characterization of Rhizoctonia solani AG-4 strain ZB-34 α-amylase produced by solid-state fermentation using corn bran

Background:

Aim of the study was to produce α-amylase cheaply from Rhizoctonia solani AG-4 strain ZB-34 by solid-state fermentation and investigate its suitability for some industries.

Methods:

Rhizoctonia solani AG-4 strain ZB-34 α-amylase was purified with starch affinity method.

Results:

The best production of enzyme was achieved by using corn bran. Optimum pH and temperature were 5.5 and 50°C, respectively. Vmax and K0.5 were determined as 238.8 U/mg protein and 0.03% from substrate-activity curve. Activity was maintained about 100% in the tested pHs after 1 day incubation. The enzyme conserved full of its activity at 4 and 28°C for 120 min. Mn2+, Ca2+, Tween 20, Triton X-100 and Triton X-114 activated the enzyme. The enzyme was highly active in the presence of some commercial detergents. The chocolate stains on the cotton fabrics were more effectively cleaned with the combination of a commercial detergent and purified enzyme. The purified enzyme also clarified the raw apple juice and desized the cotton fabrics.

Conclusion:

The results showed that Rhizoctonia solani AG-4 strain ZB-34 α-amylase might have potential application as a detergent additive. In addition, its activity between pH 4.0 and 7.0 may facilitate its use in the food and fruit processing industries.