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Isolation of β -Amylase from Sweet Potato




To isolate the enzyme β -amylase using sweet potato as a source.




Carbohydrates account for the major storage form of energy in plants and in animals. Starch is a homopolysaccharide which is the most important storage polysaccharides in plant cells. It is composed of  two types of glucose polymer, amylose and amylopectin. The amylose consists of long, unbranched chains of D-glucose residues joined  by (α-1,4) linkages. The successive glucose residues in amylopectin are joined by α-1,4 glycosidic linkages and α-1,6 linkages for branch points.


Amylases are enzymes that hydrolyze starch. The enzyme β-amylase catalyses the hydrolysis of  α-1,4 glycosidic linkages from the non-reducing end of the polysaccharides ( starch –amylose, amylopectin ), to yield maltose units. The glucose residues at the nonreducing ends of the outer branches are removed enzymatically to facilitate the  mobilization of starch for energy production. Thus it is also known as  1-4-α-D-Glucan maltohydrolase.  β-Amylase is specific for amylose chains of six glucose units.










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