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Table 3 Production of α-Amylases by 2-Deoxy D-Glucose Resistant Mutant Derivatives of A. oryzae Grown under Submerged Conditions on Soluble Starch

From: Random mutagenesis of super Koji (Aspergillus oryzae): improvement in production and thermal stability of α-amylases for maltose syrup production

Sr. # γ-ray Exposure α-amylase (U ml-1 ) Protein (mg ml-1 ) Specific activity (U mg-1 )
1 Parental Koji 6.55±0.45 0.21±0.011 31.8
2 M-60(M5) 15.49±1.05 0.14±0.007 114.5
3 M-80(10) 26.65±1.81 0.11±0.006 251.5
4 M-80(11) 9.76±0.57 0.14±0.007 70.0
5 M-80(12) 4.92±0.29 0.1±0.005 48.9
6 M-100(6) 26.77±1.39 0.07±0.004 370.7
7 M-100(12) 17.83±0.93 0.05±0.003 332.7
8 M-120(5) 26.22±1.36 0.12±0.006 215.2
9 M-120(11) 21.05±1.10 0.18±0.009 118.0
10 M-140(6) 19.47±1.01 0.26±0.013 75.7
  1. Data presented are average values ± SD of n = 3 experiments