Production and stabilization of amylase preparations from rice bran solid medium

• Published in: World journal of microbiology & biotechnology Vol. 20; no. 1; pp. 47 - 50
• Main Authors: AKPAN, I, ADELAJA, F. A
• Format: Journal Article
• Language: English
• Published: Dordrecht Springer 01.02.2004; Springer Nature B.V
• Subjects: Aspergillus oryzae; Biological and medical sciences; Biotechnology; Fermentation; Fundamental and applied biological sciences. Psychology; Grain; Oryza sativa; Studies; Solid medium; Cereal bran; Amylase; Enzyme; Starch; Stabilization; soya bean flour; Amylase preparations; Fungi; Aspergillus oryzae; Production; Solid substrate fermentation; solid state fermentation; Fungi Imperfecti; partially hydrolysed starch; Thallophyta; Rice
• ISSN: 0959-3993; 1573-0972
• DOI: 10.1023/B:WIBI.0000013294.14446.cf

A low-cost amylase preparation of dried fermented bran was developed from rice bran solid cultures of Aspergillus oryzae supplemented with soya bean flour (SBF) and cassava starch (3:1) and dried at 50 °C for 4 h. Storage stability of preparations at 4 °C or 30 °C was significantly enhanced (P ≤ 0.05) by adding SBF or partially hydrolyzed starch (PHS). While amylase preparations without stabilizer retained 59 and 48% of their activity after 12 weeks storage at 4 and 30 °C respectively, the same preparations fortified with SBF (5% w/v) retained 95 and 94% stability respectively, during the same period. PHS at 5% (w/v) also gave a maximum stability of 94 and 91.8% at 4 and 30 °C, respectively. The unstabilized preparation retained only 42% of its activity compared to the stabilized forms, which retained 82-90% activity after 15 min incubation at 100 °C.[PUBLICATION ABSTRACT]