FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (18): 22-25.doi: 10.7506/spkx1002-6630-201018006

• Processing Technology • Previous Articles     Next Articles

Separation of β-amylase from Sweet Potato by Different Precipitation Methods

JIA Yan-jie1，LIANG Xin-hong2，ZHU Wen-xue1，SUN Jun-liang2,*，GUO Zu-feng2   

  1. 1. College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471003, China；
    2. College of Food, Henan Institute of Science and Technology, Xinxiang 453003, China
  • Received:2010-05-21 Revised:2010-07-20 Online:2010-09-25 Published:2010-12-29
  • Contact: SUN Jun-liang E-mail:sjl@hist.edu.cn

RichHTML

2

PDF (PC)

435

Abstract:

Salting out and organic solvent precipitation methods were solely used to precipitate β-amylase from the supernatant of sweet potato homogenate. The effects of saturation degree for salting out, volume ratio for organic solvents and pH on the recovery rate and purity of β-amylase were investigated. Results indicated that the specific activity ofβ-amylase reached up to 78.1% and its purity exhibited a 1.56-fold enhancement when the saturation degree of ammonium sulfate was 70%; the specific activity of β-amylase reached up to 76.8% and its purity exhibited a 2.61-fold enhancement when 4-fold volume of ethanol was added to the supernatant of sweet potato homogenate; and the highest separation efficiency was achieved and the specific activity ofβ-amylase reached up to 90.66% with a 3.29-fold enhancement in purity when pH varied from 4.5 to 5.0 and 3-fold volume of acetone was used instead of 4-fold volume of ethanol.

Key words: sweet potato, β-amylase, precipitation, separation, salting out

CLC Number: