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Food Science and Technology

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BIAZUS, Joana Paula Menezes; SANTANA, José Carlos Curvelo; SOUZA, Roberto Rodrigues de  and  TAMBOURGI, Elias Basile. Purification of amylases from Zea mays malt. Ciênc. Tecnol. Aliment. [online]. 2010, vol.30, n.1, pp.218-223. ISSN 0101-2061.

In the present work the purification of α and β-amylase enzymes of maize malt was carried out by expanded bed adsorption and ethanol fractionation downstream processes. 5 mL of 2% maize malt solution in 0.05 M phosphate buffer at pH was injected into a chromatographic column containing Amberlite 410 ion-exchange resin, on a 4 cm fixed bed fluidized to 8 cm. 0.25 M NaCl solution at 14 mL/ minuto of descending flux was used for promotion of the elution, the eluted matter was fractioned by 40-70, 50-80 and 60-90% ethyl alcohol concentration at 20 and 30 ºC. Activity recovery and purification factor were of 95% and 23 times, respectively, in the first step. 50-80% alcohol concentration at 20ºC was the best condition, in which a purification factor of more than 100 times was achieved.

Keywords : expanded bed adsorption; precipitation; amylases; corn malt; ethyl alcohol; ion-exchange resin.

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