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    • Purification and physicochemical properties of α -amylase from irradiated wheat

      J P Machaiah U K Vakil

      Volume 3 Issue 2 June 1981 pp 105-116

    • Fulltext

       

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      Permanent link:
      https://www.ias.ac.in/article/fulltext/jbsc/003/02/0105-0116

    • Keywords

       

      Wheat; α-amylase; Y-irradiation; purification; physicochemical properties

    • Abstract

       

      α-Amylases from control and gamma-irradiated (at 0.2 and 2.0 kGy dose levels) wheat seedlings were purified to homogeneity and characterized. The molecular weight of the enzyme from a 2 kGy irradiated sample was slightly lower than that of the control; other general and catalytic properties also showed some differences. α-Amylase from the irradiated (2 kGy) sample had a narrow range of pH optimum and was inactivated faster at alkaline pH and by heat treatment than the enzyme from unirradiated wheat. A high apparent Michaelis constant (Km) and a low maximal velocity (Vmax) for the hydrolysis of soluble starch catalyzed by the enzyme from irradiated (2 kGy) wheat, suggested some modifications in the formation of the substrate α-amylase complex. Further, of the total number of amino acid residues lost on irradiation, dicarboxylic amino acids constituted the largest percentage; these structural alterations in the enzyme may be responsible for its partial inactivation. The total sugars liberated upon amylolysis of starch with the 2 kGy irradiated enzyme were lower than control, and there was accumulation of higher maltodextrins in the place of maltose.

    • Author Affiliations

       

      J P Machaiah1 U K Vakil1

      1. Biochemistry and Food Technology Division, Bhabha Atomic Research Centre, Trombay, Bombay - 400 085

    • Dates

       
      Published
      June 1981
      Manuscript received
      10 January 1981
      Manuscript revised
      19 March 1981

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