Optimization of Aspergillus niger α-amylase Activity for Enhanced Glucose Production from Cassava Starch
N. A. Osaribie
Department of Chemical Engineering, Niger Delta University, Wilberforce Island, Bayelsa State, Nigeria.
J. C. Ndubuisi
Department of Medical Laboratory Science, Federal University of Lafia, Nigeria.
O. Ewa *
Department of Medical Biochemistry, Gregory University, Uturu, Nigeria.
M. R. Karimah
Department of Biological Sciences, Yobe State University, Damaturu, Nigeria.
O. Oda
Department of Biological Sciences and Biotechnology, Caleb University, Imota, Lagos, Nigeria.
*Author to whom correspondence should be addressed.
Abstract
The aim of this study was to optimize the hydrolytic activity of A. niger α-amylase on cassava starch. Isolation of Aspergillus niger, determination of α-amylase activity, α-amylase production and extraction were performed using standard protocols. Parameters such as pH, temperature, substrate concentration were studied using unifactorial approach. pH was varied from 3.6-5.6, temperature 30-80ºC, substrate concentration 0.3-1.5 g/l. In conclusion, for optimal utilization of α-amylase in the production of numerous products of economic significance, the outcome of this work can be relied upon to boost production of glucose and accessory products from starch.
Keywords: Aspergillus niger, cassava, starch, α-amylase.