Article Sidebar
Published:
Apr 3, 2023Keywords:
Article Details
All authors who submit their paper for publication will abide by following provisions of the copyright transfer:
- The copyright of the paper remain with the authors, and they are transferring the copyright to publish the article and used the article for indexing and storing for public use with due reference to published matter in the name of concerned authors.
- The authors reserve all proprietary rights such as patent rights and the right to use all or part of the article in future works of their own such as lectures, press releases, and reviews of textbooks.
- In the case of republication of the whole, part, or parts thereof, in periodicals or reprint publications by a third party, written permission must be obtained from the Editor-in-Chief of the Journal of Food Stability.
- The authors declare that the material being presented by them in this paper is their original work, and does not contain or include material taken from other copyrighted sources. Wherever such material has been included, it has been clearly indented or/and identified by quotation marks and due and proper acknowledgements given by citing the source at appropriate places.
- The paper, the final version of which they submit, is not substantially the same as any that they had already published elsewhere.
- They declare that they have not sent the paper or any paper substantially the same as the submitted one, for publication anywhere else.
- Furthermore, the author may only post his/her version provided acknowledgement is given to the original source of publication in this journal and a link is inserted wherever published.
- The published articles will be available for use by scholars and researchers under a Creative Commons License.
Main Article Content
Purification partielle et caractérisation de la dextrinase limite du malt de sorgho Safrari
Abstract
Limit dextrinase from Safrari sorghum malt was purified by maximizing its ammonium sulfate precipitation followed by dialysis. This purification led to a partially purified extract whose yield was 75% for a purification factor of 6.5. The characteristics of the purified limit dextrinase are as follows: optimum pH for activity and stability of 5.0-5.5; optimum temperature for activity and stability of 50 – 60°C. The kinetic parameters were 0.03 mg.mL1 .sec -1 and 2.4 mg.mL-1 for Vmax and KM respectively. Limit dextrinase is a sulfhydryl enzyme and its activity is enhanced in the presence of ascorbic acid; but also, in the presence of bovine serum albumin or calcium chloride. The filtration of sorghum mash is improved in the presence of purified exogenous limit dextrinase.
La dextrinase limite du malt du sorgho Safrari a été purifiée en maximisant sa précipitation au sulfate d'ammonium suivie d'une dialyse. Cette purification a conduit à un extrait partiellement purifié dont le rendement est de 75% pour un facteur de purification de 6,5. Les caractéristiques de la dextrinase limite ainsi purifiée sont les suivantes : pH optimal pour l'activité et la stabilité de 5,0-5,5 ; température optimale pour l'activité et la stabilité de 50 - 60°C. Les paramètres cinétiques étaient de 0,03 mg.mL-1 .sec -1 et 2,4 mg.mL-1 pour Vmax et KM respectivement. La dextrinase de limite est une enzyme sulfhydryle et son activité est renforcée en présence d'acide ascorbique; mais aussi, en présence de sérum albumine bovine ou de chlorure de calcium. La filtration des moûts de sorgho est améliorée en présence de dextrinase limite exogène purifiée.
