Flash content link: https://vlab.amrita.edu/repo/BIOTECH/BIC/Isolation_of_beta-amylase_from_sweet_potato/index.swf

Materials Required:

 

1. Sweet potato.
2. Knife/peeler.
3. Mortar and Pestle.
4. A Blender.
5. Blue capped tubes.
6. 20mM sodium Phosphate buffer  at pH 7.
7. Vortexer.

 

Procedure:

 

1. Take a clean sweet potato and peel the skin off.
2. Weigh the peeled sweet potato and note the weight.
3. The sweet potato is cut into small pieces and transferred into a mortar and pestle.
4. The pieces are crushed and then transferred into a blender.
5. Add 40 ml of cold 20mM sodium phosphate buffer saline. Blend it until  it forms a paste.
6. Gently transfer the potato slurry into a blue capped tube.
7. Allow the enzyme to extract over a 1 hour period at room temperature, with frequent vigorous stirring on a vortex mixer.
8. Then the extract is filtered using a GF A glass fibre filter and the filtrate is collected in a new blue capped tube.
9. Centrifuge the filtrate at 12000rpm for 20 minutes at 4 degree Celsius.
10. After the centrifugation, take out the blue capped tube.
11. Carefully transfer the supernatant into a new blue capped tube  and  is  stored at 4 degree Celsius  in refrigerator and discard the pellet.

 

 

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