@article{O. R_2021, title={Effect of Salt and Inhibitoron the Isolation, Purification and Characterization of α -Amylase from Aspergillusniger Produced from Pigeon Pea}, volume={1}, url={https://jfnd.sciforce.org/JFND/article/view/155}, DOI={10.55124/jfsn.v1i1.155}, abstractNote={<p>α-Amylase an industrially used enzyme can be obtained from <em>Aspergillusniger</em> and can be produced from food sources such as pigeon pea. α-Amylase was produced from <em>Aspergillusniger</em> isolated from pigeon pea, purified and characterized. This process was achieved using ammonium sulphate, ion exchange DEAE column and gel filtration (Sephadex A-50 and sephadex G-100) chromatography. The effect of salt and inhibitor was determinedAmmonium sulphate precipitation results showed that the highest specific α-amylase activity was (1.01 U/ml. mg) obtained at 11.27% saturation level, with a purity of 1.81-fold of the crude extract and yielding 1.00%. Further purification using gel filtration increased the enzyme purity and yielding 8.94-fold relative to the crude extract 3.01% and yielding Specific activity after purification was 4.99 U/mg. The effect of salts on α-Amylase activity increased to 258.09% when in MgSO<sub>4</sub>, while decreased to 7.71% and 21.07% when in MnSO<sub>4</sub> and CuCl<sub>2 </sub>respectively and yielded no result when in PbNO<sub>3.</sub>Its reaction with chemical inhibitors such as Bromosuccinimide was activated to 136.465% and was inhibited at Mercaptoethanol to 0%. All these were determined using a visible spectrophotometer with an absorbance of 540nm, against the control that contains 100µL of the enzyme and 100µL of 1% starch solution.Therefore α -amylase produced from <em>Aspergillusniger</em> can be exploited for potential usage for industrial applications of enzymes in a wide range of production and its application in food processing.</p>}, number={1}, journal={Journal of Food Science and Nutritional Disorders}, author={O. R, Adegbanke}, year={2021}, month={Dec.}, pages={48-53} }