Extraction and study of kinetic parameters of variety of sprouted pulses β-amylases

Abstract

Various pulses are a good source of β-Amylase and this enzyme could find promising application of hydrolysis of starch. Hydrolysis of starch by β-amylases has couple of food and pharmaceutical applications. In the present work, β-Amylases from a variety of germinating pulses (Vigna radiata, Cicer arietinum (black), Vigna mungo, Glycine max, Cicer arietinum(white) were extracted and characterized for their optimum pH, temperature, time of incubation, substrate concentration, effect of CaCl₂ as well as their thermal stability. Various pulses were germinated and then extracted with Phosphate buffer (pH 7.0). The amylase assay was done by Dinitrosalicylic acid method (DNS). Optimum pH was found in the range of 5.5 to 8.5 and Thermal stability of pulses of β-Amylase was found up to 72ºC with optimum temperature in the range of 40^oC to 50^oC. As well as 6% of CaCl₂ was good activator to enhance the enzyme activity with optimum conditions.