A critical assessment of a viscometric assay for measuring Saccharomycopsis fibuligera α-amylase activity on gelatinised cassava starch

Autores
Gonzalez, Claudio Fabricio; Fariña, Julia Ines; Castellanos, Lucia Ines
Año de publicación
2002
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
A viscometric technique for measuring Saccharomycopsis fibuligera DSM-70554 α-amylase on gelatinised cassava starch aqueous solutions was assessed. The selected conditions for working over a reliable viscosity measurement range involved a starch concentration of 5% (w/v) and a shear rate of 0.168 1/s. Viscometric assay involved the determination of the slope of the decrease in viscosity with time of the starch solution consequent on enzyme addition. Thereafter, a calibration curve was constructed by plotting the slopes, expressed in arbitrary viscometric units (AVU), versus the corresponding absolute activity (in IU) of either the commercial α-amylase from Aspergillus oryzae (up to 0.1 IU) or the S. fibuligera DSM-70554 α-amylase (up to ca. 0.4 IU). The amount of enzyme expressed in absolute terms produced different liquefying activities according to the α-amylase tested, emphasising the necessity of this correlation to be carried out for the particular enzyme being measured. In this work, a linear relationship and a very good correlation factor were achieved for the calibration of both amylases. Likewise, α-amylase activities determined according to the conventional reducing sugar determination and the colorimetric assay with iodine were proportional to those viscometrically obtained, both for A. oryzae and S. fibuligera α-amylase, validating conversions between different units. The viscometric assay herein described showed to be specific and sensitive and, after its calibration, it allows to convert α-amylase measurements in absolute units thus facilitating future comparisons.
Fil: Gonzalez, Claudio Fabricio. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Planta Piloto de Procesos Industriales Microbiológicos; Argentina
Fil: Fariña, Julia Ines. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Planta Piloto de Procesos Industriales Microbiológicos; Argentina
Fil: Castellanos, Lucia Ines. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Planta Piloto de Procesos Industriales Microbiológicos; Argentina
Materia
Saccharomycopsis Fibuligera
Cassava Starch
Α-Amylase
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/42029
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/42029
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling A critical assessment of a viscometric assay for measuring Saccharomycopsis fibuligera α-amylase activity on gelatinised cassava starchGonzalez, Claudio FabricioFariña, Julia InesCastellanos, Lucia InesSaccharomycopsis FibuligeraCassava StarchΑ-Amylasehttps://purl.org/becyt/ford/1.6https://purl.org/becyt/ford/1A viscometric technique for measuring Saccharomycopsis fibuligera DSM-70554 α-amylase on gelatinised cassava starch aqueous solutions was assessed. The selected conditions for working over a reliable viscosity measurement range involved a starch concentration of 5% (w/v) and a shear rate of 0.168 1/s. Viscometric assay involved the determination of the slope of the decrease in viscosity with time of the starch solution consequent on enzyme addition. Thereafter, a calibration curve was constructed by plotting the slopes, expressed in arbitrary viscometric units (AVU), versus the corresponding absolute activity (in IU) of either the commercial α-amylase from Aspergillus oryzae (up to 0.1 IU) or the S. fibuligera DSM-70554 α-amylase (up to ca. 0.4 IU). The amount of enzyme expressed in absolute terms produced different liquefying activities according to the α-amylase tested, emphasising the necessity of this correlation to be carried out for the particular enzyme being measured. In this work, a linear relationship and a very good correlation factor were achieved for the calibration of both amylases. Likewise, α-amylase activities determined according to the conventional reducing sugar determination and the colorimetric assay with iodine were proportional to those viscometrically obtained, both for A. oryzae and S. fibuligera α-amylase, validating conversions between different units. The viscometric assay herein described showed to be specific and sensitive and, after its calibration, it allows to convert α-amylase measurements in absolute units thus facilitating future comparisons.Fil: Gonzalez, Claudio Fabricio. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Planta Piloto de Procesos Industriales Microbiológicos; ArgentinaFil: Fariña, Julia Ines. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Planta Piloto de Procesos Industriales Microbiológicos; ArgentinaFil: Castellanos, Lucia Ines. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Planta Piloto de Procesos Industriales Microbiológicos; ArgentinaElsevier Science Inc2002-02info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/42029Gonzalez, Claudio Fabricio; Fariña, Julia Ines; Castellanos, Lucia Ines; A critical assessment of a viscometric assay for measuring Saccharomycopsis fibuligera α-amylase activity on gelatinised cassava starch; Elsevier Science Inc; Enzyme and Microbial Technology; 30; 2; 2-2002; 169-1750141-0229CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/S0141-0229(01)00479-3info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0141022901004793info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-10T13:20:52Zoai:ri.conicet.gov.ar:11336/42029instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-10 13:20:52.63CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv A critical assessment of a viscometric assay for measuring Saccharomycopsis fibuligera α-amylase activity on gelatinised cassava starch
title A critical assessment of a viscometric assay for measuring Saccharomycopsis fibuligera α-amylase activity on gelatinised cassava starch
spellingShingle A critical assessment of a viscometric assay for measuring Saccharomycopsis fibuligera α-amylase activity on gelatinised cassava starch
Gonzalez, Claudio Fabricio
Saccharomycopsis Fibuligera
Cassava Starch
Α-Amylase
title_short A critical assessment of a viscometric assay for measuring Saccharomycopsis fibuligera α-amylase activity on gelatinised cassava starch
title_full A critical assessment of a viscometric assay for measuring Saccharomycopsis fibuligera α-amylase activity on gelatinised cassava starch
title_fullStr A critical assessment of a viscometric assay for measuring Saccharomycopsis fibuligera α-amylase activity on gelatinised cassava starch
title_full_unstemmed A critical assessment of a viscometric assay for measuring Saccharomycopsis fibuligera α-amylase activity on gelatinised cassava starch
title_sort A critical assessment of a viscometric assay for measuring Saccharomycopsis fibuligera α-amylase activity on gelatinised cassava starch
dc.creator.none.fl_str_mv Gonzalez, Claudio Fabricio
Fariña, Julia Ines
Castellanos, Lucia Ines
author Gonzalez, Claudio Fabricio
author_facet Gonzalez, Claudio Fabricio
Fariña, Julia Ines
Castellanos, Lucia Ines
author_role author
author2 Fariña, Julia Ines
Castellanos, Lucia Ines
author2_role author
author
dc.subject.none.fl_str_mv Saccharomycopsis Fibuligera
Cassava Starch
Α-Amylase
topic Saccharomycopsis Fibuligera
Cassava Starch
Α-Amylase
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.6
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv A viscometric technique for measuring Saccharomycopsis fibuligera DSM-70554 α-amylase on gelatinised cassava starch aqueous solutions was assessed. The selected conditions for working over a reliable viscosity measurement range involved a starch concentration of 5% (w/v) and a shear rate of 0.168 1/s. Viscometric assay involved the determination of the slope of the decrease in viscosity with time of the starch solution consequent on enzyme addition. Thereafter, a calibration curve was constructed by plotting the slopes, expressed in arbitrary viscometric units (AVU), versus the corresponding absolute activity (in IU) of either the commercial α-amylase from Aspergillus oryzae (up to 0.1 IU) or the S. fibuligera DSM-70554 α-amylase (up to ca. 0.4 IU). The amount of enzyme expressed in absolute terms produced different liquefying activities according to the α-amylase tested, emphasising the necessity of this correlation to be carried out for the particular enzyme being measured. In this work, a linear relationship and a very good correlation factor were achieved for the calibration of both amylases. Likewise, α-amylase activities determined according to the conventional reducing sugar determination and the colorimetric assay with iodine were proportional to those viscometrically obtained, both for A. oryzae and S. fibuligera α-amylase, validating conversions between different units. The viscometric assay herein described showed to be specific and sensitive and, after its calibration, it allows to convert α-amylase measurements in absolute units thus facilitating future comparisons.
Fil: Gonzalez, Claudio Fabricio. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Planta Piloto de Procesos Industriales Microbiológicos; Argentina
Fil: Fariña, Julia Ines. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Planta Piloto de Procesos Industriales Microbiológicos; Argentina
Fil: Castellanos, Lucia Ines. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Planta Piloto de Procesos Industriales Microbiológicos; Argentina
description A viscometric technique for measuring Saccharomycopsis fibuligera DSM-70554 α-amylase on gelatinised cassava starch aqueous solutions was assessed. The selected conditions for working over a reliable viscosity measurement range involved a starch concentration of 5% (w/v) and a shear rate of 0.168 1/s. Viscometric assay involved the determination of the slope of the decrease in viscosity with time of the starch solution consequent on enzyme addition. Thereafter, a calibration curve was constructed by plotting the slopes, expressed in arbitrary viscometric units (AVU), versus the corresponding absolute activity (in IU) of either the commercial α-amylase from Aspergillus oryzae (up to 0.1 IU) or the S. fibuligera DSM-70554 α-amylase (up to ca. 0.4 IU). The amount of enzyme expressed in absolute terms produced different liquefying activities according to the α-amylase tested, emphasising the necessity of this correlation to be carried out for the particular enzyme being measured. In this work, a linear relationship and a very good correlation factor were achieved for the calibration of both amylases. Likewise, α-amylase activities determined according to the conventional reducing sugar determination and the colorimetric assay with iodine were proportional to those viscometrically obtained, both for A. oryzae and S. fibuligera α-amylase, validating conversions between different units. The viscometric assay herein described showed to be specific and sensitive and, after its calibration, it allows to convert α-amylase measurements in absolute units thus facilitating future comparisons.
publishDate 2002
dc.date.none.fl_str_mv 2002-02
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/42029
Gonzalez, Claudio Fabricio; Fariña, Julia Ines; Castellanos, Lucia Ines; A critical assessment of a viscometric assay for measuring Saccharomycopsis fibuligera α-amylase activity on gelatinised cassava starch; Elsevier Science Inc; Enzyme and Microbial Technology; 30; 2; 2-2002; 169-175
0141-0229
CONICET Digital
CONICET
url http://hdl.handle.net/11336/42029
identifier_str_mv Gonzalez, Claudio Fabricio; Fariña, Julia Ines; Castellanos, Lucia Ines; A critical assessment of a viscometric assay for measuring Saccharomycopsis fibuligera α-amylase activity on gelatinised cassava starch; Elsevier Science Inc; Enzyme and Microbial Technology; 30; 2; 2-2002; 169-175
0141-0229
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1016/S0141-0229(01)00479-3
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0141022901004793
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier Science Inc
publisher.none.fl_str_mv Elsevier Science Inc
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 12.48226

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