Purification and Characterization of α-Amylase from Potato Tuber

Abstract

　In this study, α-amylase from potato tuber was purified and characterized for the analysis of potato processing. One subunit (42 kDa, pI 5.8) of purified α-amylase showed high homology with known glycosidases. This enzyme exhibited optimum activities at pH 6.0 and 50℃. In addition, α-amylase showed 40% activity at 60℃. The adhesiveness was increased by 70% after treatment with purified α-amylase. These results suggested that α-amylase was active during cooking.