Production, Partial Purification and Thermal Characterization of β-Amylase from Fusarium solani in Solid State Fermentation

Solid-state cultivation of Fusarium solani was carried out for enhanced production of ß-Amylase using wheat bran as a substrate. Maximum enzyme activity (25.35 ± 2.65 U/ gds) was achieved after 96 h of incubation with 50 % moisture contents. The enzyme was purified using ammonium sulfate, DEAE-cellulose and gel filtration techniques. Purified enzyme has specific activity of 76 U/ mg. The pH and temperature optima of the enzyme were 3.0 and 45 °C respectively. Thermoinactivation studies of the enzyme were investigated at different temperatures. Irreversible thermal denaturation followed first order kinetics. Different kinetic and thermodynamic parameters were determined.