These authors participated equally to the work.
Purification and characterization of an amylase from Opuntiaficus-indica seeds
Article first published online: 12 JUN 2012
Copyright © 2012 Society of Chemical Industry
Journal of the Science of Food and Agriculture
Volume 93, Issue 1, pages 61–66, 15 January 2013
How to Cite
Ennouri, M., Khemakhem, B., Ben Hassen, H., Ammar, I., Belghith, K. and Attia, H. (2013), Purification and characterization of an amylase from Opuntiaficus-indica seeds. J. Sci. Food Agric., 93: 61–66. doi: 10.1002/jsfa.5731
- Issue published online: 29 NOV 2012
- Article first published online: 12 JUN 2012
- Manuscript Accepted: 15 APR 2012
- Manuscript Revised: 31 MAR 2012
- Manuscript Received: 24 DEC 2011
- Opuntia ficus-indica;
- β-cyclodextrin glycosyltransferase
BACKGROUND: In Tunisia, prickly pear fruit grow spontaneously; it is consumed as fresh fruit, juice or jam. When the fruit is used for juice production, the seeds are discarded and go to waste. Our study aimed to extract biomolecules from seeds by producing value-added products from the fruits.
RESULTS: An amylase from Opuntia ficus-indica seeds was extracted and purified to homogeneity. An increase in specific activity of 113-fold was observed. The apparent molecular mass of the enzyme is 64 kDa. The optimum pH and temperature for enzyme activity were pH 5 and 60 °C, respectively. Under these conditions, the specific activity is 245.5 U mg−1. The enzyme was activated by Co2+ and Mg2+ (relative activity 117% and 113% respectively) at lower ion concentrations. It was strongly inhibited by Mn2+ and Fe2+. Cu2+ inhibited totally the activity of this enzyme, but Ca2+ has an inhibitory effect which increases with ion concentration.
CONCLUSION: The extracted enzyme belongs to the exo type of amylases and is classified as a β-cyclodextrin glycosyltransferase since it generates mainly β-cyclodextrin from starch. It exhibits high thermal stability and a broad range of pH stability, making it a promising prospect for industrial and food applications. Copyright © 2012 Society of Chemical Industry