Abstract

Alpha-amylase was purified from fresh potato tuber homogenate by extraction at pH 5.0 with acetate buffer followed by glycogen precipitation and chromatography on Sephadex G75. The purified enzyme was homogeneous as judged by polyacrylamide gel electrophoresis. From gel filtration, the molecular weight was determined as 46,000. The optimum pH was 5.5-6.0 and optimum temperature was 42 °C. Activation energy between 26°-42°C was 8,200 calories per mole and the Km was 5.2*10^-3 g/ml on modified soluble strach.