Partial purification of α-amylase from Burnatia enneandra Micheli. Part 1: Extraction using statistical model (2015)
Abstract: The impact of pH, stirring speed and centrifugation time was tested on α-amylase specific activity of Burnatia enneandra tubers from Cameroon. The response surface methodology using Doehlert experimental design as instrument, was employed to establish, validate and optimize the mathematical model conducive to understand the influence of extraction factors (pH, stirring speed and centrifugation time) either singular or in interactions. It was exhibited that pH as singular factor and, in its first degree (X1) provided 12 % of the specific activity of α-amylase although, stirring speed (X2) and centrifugation time (X3) provided 3 % and 10 % respectively. It was also observed that, the raise of pH reduced specific activity of α-amylase while, an increase of centrifugation time increased the specific activity of α-amylase. The combined effort (interaction) of pH / centrifugation time and stirring speed / centrifugation time was significant with respective contribution of 25 % and 9 % respectively. For optimization, a theoretical triplet (pH, 4.02; stirring speed, 147.3 rpm and centrifugation time, 10 min) was exhibited and, gave 49.33±1.9 U/mg as maximal α-amylase specific activity from Burnatia enneandra.
