Abstract

MANUFACTURE ENZYME FROM THE FUNGUS A. FLAVUS

Liqaa Jameel Ibraheem, Intesar Ali Mezeal*, and Shaimaa Nghamish Mizil

Abstract

Amylases are enzymes which hydrolyze the starch molecules into polymers composed of glucose units, Amylases are among the most important enzymes and are of great significance for biotechnology, They can be obtained from several sources, such as plants, animals and microorganisms. Amylases have potential application in a wide number of industrial processes such as food, fermentation, textile paper, detergent, and pharmaceutical industries. The effect of temperature on amylase activity A. flavus H4 was studied by varying the temperature from 20°C to 40°C. It is clear from the results that a temperature of 28°C was found to be best suitable for amylase activity and maximum activity found was 8.7U\ml, it was observed that at 20°C enzyme activities were low 4.5 U\ml and showed a gradual increase with the increase in temperature to 28°C. Further increase in temperature resulted in decrease in production of amylase that at 42°C enzyme activities were 4.5U\ml. The effect of pH on amylase activity of A. flavus was studied by varying pH from 4.5 to7.5, Under experimental conditions, a maximum enzyme activity was produced at pH 5.5, 7.1U/ml and the lowest at pH 7.5, 5.2U/ml. The cultures were incubated for 2 - 8 days, The enzyme was extracted and the specific activity of the amylase produced at different days of incubation was 4.1 U/ml in 2 days of incubation and The specific activity was 7.2 U/ml for the enzyme at 6 days of incubation, while The specific activity was 6.8 U/ml for the enzyme at 8 days of incubation.

Keywords: enzyme, A. flavus, pH, Soil.