DETERMINATION OF THE PROPERTIES OF THE ALPHA AMYLASE ENZYME FOR ITS USE IN THE SUGAR INDUSTRY

Abstract

Introduction:
The presence of starch in the production process of raw sugar in Cuba has caused serious obstacles to its commercialization in recent years, hence the need to undertake studies that lead to its reduction.
Objective:
To study the conditions that guarantee a better effect of the enzyme α-amylase in the breakdown of starches, for its future application in the Cuban sugar industry.
Materials and Methods:
The specific activity of the enzyme is determined by the 3.5-dinitrosalisylic acid method, as well as its structural and functional properties, the kinetic parameters of the reaction are determined by the Lineweaver and Burk method.
Results and Discussion:
The enzyme has a specific activity of 86 U/μg, the optimum structural properties determined are: pH 5.0, temperature 60 ºC, an affinity to the substrate of 6.4 g/L and a maximum reaction rate of 28 571 μmol/mL×min. α-amylase is determined to be stable from 35 to 50 ºC and in a pH range of 5.0 to 8.5, with an activity greater than 80%.
Conclusions:
The studied α-amylase remains stable in a pH range of 5.0 to 8.5 and in a temperature range of 35 to 50 ºC, where it retains more than 80 and 90% of activity respectively; these characteristics make it suitable for industrial application, specifically in the raw sugar production process.