1. PRODUCTION OF α -AMYLASE FROM ARCHAEAL SOURCE Azade Attar 1 , G urbet Ejder 1 , Y eliz Başaran-Elalmış 1 , S evil Yücel 1 , M eral Birbir 2 1 - Department of Bioengineering , Yıldız Technical University, Istanbul, Turkey 2 - Department of Biology, Marmara University, Istanbul, Turkey 2011 Biochimie Biochemistry Poster 2
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6. 3.1 Optimum buffer and NaCl concentrations for α -amylase isolate d from Haloarcula hispanica 2TK2 strain Poster 2 3. Results Table 1. The effect of sodium phosphate buffer concentration on α-amylase activity. Table 2. The effect of sodium chloride concentration on α-amylase activity. BUFFER (M) ABS (540 nm) 0,01 0,600 0,02 0,651 0,05 0,270 0,07 0,307* (precipitation) 0,1 0,350* ( precipitation ) 0,110 0,012 NaCl (M) ABS (540 nm) 0,001 0,330 0,003 0,340 0,006 0,437 0,009 0,220 0,015 0,090
7. 3.2 Enzyme activity depending on Haloarcula hispanica 2TK2 i ncubation period Samples used in enzyme assay were taken between 2nd and 6th weeks of incubation. Maximum activity values were obtained in the 5th week of incubation. Poster 2 3. Results Fig.5 Time versus relative activity graph. 3.3 The effect NaCl concentration The effect of NaCl concentration (3 - 5 M) to enzyme activity in the presence and absence of 20% (w/v) starch during microbial production. The highest α -amylase activity was obtained from Haloarcula hispanica 2TK2 culture containing 5 M NaCl with 20% starch. Fig.6 Growth medium variables versus relative activity graph.
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