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Separation of β-Amylase from Sweet Potato Using Two-Stage Ultrafiltration Technique

LIANG Xinhong, SUN Junliang*, MA Hanjun, WANG Tianlin   

  1. School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China
  • Online:2015-11-15 Published:2015-12-03

Abstract:

The separation of β-amylase from sweet potato using ultrafiltration was investigated. A two-stage ultrafiltration
scheme employing 50 and 10 kD membranes was used for accomplishing the desired separation. The results showed
that β-amylase with high purity could be obtained by the proposed separation technique transmembrane pressure of
0.12 MPa, ultrafiltration time of 40 min, ultrafiltration temperature of 35 ℃ and crude enzyme solution pH of 7.0. Under
these conditions, the specific activity of β-amylase was 71 627 U/mg, with a purification fold of 11.85 and a recovery yield
of 82.79%. The high purity of β-amylase was also reflected by the single band on SDS-PAGE.

Key words: two-stage ultrafiltration technique, separation, sweet potato, β-amylase

CLC Number: