@article{SaguTchewonpiNsoHomannetal.2015,
  author    = {Sagu Tchewonpi, Sorel and Nso, Emmanuel Jong and Homann, Thomas and Kapseu, Cesar and Rawel, Harshadrai Manilal},
  title     = {Extraction and purification of beta-amylase from stems of Abrus precatorius by three phase partitioning},
  series = {Food chemistry},
  volume    = {183},
  journal   = {Food chemistry},
  publisher = {Elsevier},
  address   = {Oxford},
  issn      = {0308-8146},
  doi       = {10.1016/j.foodchem.2015.03.028},
  pages     = {144 -- 153},
  year      = {2015},
  abstract  = {The stems of Abrus precatorius were used to extract a beta-amylase enriched fraction. A three phase partitioning method and a Doehlert design with 3 variables (ratio of crude extract/t-butanol, the ammonium sulphate saturation and pH) were used. The data was fitted in a second-order polynomial model and the parameters were optimized to enrich beta-amylase. Experimental responses for the modulation were recovery of activity and the purification factor. The optimal conditions were: a ratio of crude extract/t-butanol of 0.87 (v/v), saturation in ammonium sulphate of 49.46\% (w/v) and a pH of 5.2. An activity recovery of 156.2\% and a purification factor of 10.17 were found. The enriched enzyme was identified as a beta-amylase and its molecular weight was 60.1 kDa. K-m and V-max values were 79.37 mg/ml and 5.13 U/ml, respectively and the highest activity was registered at a temperature of 70 degrees C and a pH between 6 and 6.5. A significant stabilization of the beta-amylase was observed up to 65 degrees C. (C) 2015 Elsevier Ltd. All rights reserved.},
  language  = {en}
}