Bacillus subtilis α-amilaz enziminin nişasta granüllerine etkisinin taramalı elektron mikroskobu ile incelenmesi
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Date
2009
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Uludağ Üniversitesi
Abstract
Bacillus subtilis α-amilazının bitkisel kaynaklı çeşitli nişasta granülleri (patates, buğday, pirinç ve mısır) üzerindeki hidroliz etkisi taramalı elektron mikroskobu kullanılarak incelenmiştir. Amilaz ile muamele edilmemiş patates, buğday ve pirinç granüllerinin yüzeylerinin düzgün ya da hafif pürüzlü olduğu, mısır granüllerinin yüzeyinde küçük görünür porlara sahip olduğu gözlenmiştir. Granüller çok ya da daha az hasara sahipti. Patates sentrifugal tip çevresel parçalanma gösterirken, mısır, buğday ve pirinç granülleri sentipental tip parçalanma göstermiştir. Taramalı elektron mikroskop sonuçları enzimatik hidrolizin esasen mısır, buğday ve pirinç granüllerinin yüzeyinde meydana geldiğini ve amilaz ile nişasta parçalanmasında uzun bir hidroliz periyodunun gerektiğini göstermiştir. Çünkü 24 saat sonunda granüllerde büyük ve derin delikler görülmüştür. Buna karşın, patates granüllerin de ise fazla bir hidroliz saptanmamıştır.
The degradation abilities of α-amylase from Bacillus subtilis onto starch granules from various botanical sources (potato, wheat, rice and corn) were investigated by scanning electron microscope. It was observed that the surface of potato, wheat and rice starch granules untreated with amylase were as smooth or rougher surface, corn starch granules have small visible pores on the surface. Granules are more or less damaged. Corn, wheat and rice starch granules exhibited centripental type degradation, while that of potato exhibited centrifungal type degradation from outer region.. Scanning electron microscope examinations showed that enzymatic hdyrolysis occurred mainly at the surface of corn, wheat and rice starch granules and to degrade starch with amylase requries a long hydrolysis period. Because , it was observed big and deep holes on the granule surface after 24 hours. In constrast, it was not determined more hdyrolysis on potato granules .
The degradation abilities of α-amylase from Bacillus subtilis onto starch granules from various botanical sources (potato, wheat, rice and corn) were investigated by scanning electron microscope. It was observed that the surface of potato, wheat and rice starch granules untreated with amylase were as smooth or rougher surface, corn starch granules have small visible pores on the surface. Granules are more or less damaged. Corn, wheat and rice starch granules exhibited centripental type degradation, while that of potato exhibited centrifungal type degradation from outer region.. Scanning electron microscope examinations showed that enzymatic hdyrolysis occurred mainly at the surface of corn, wheat and rice starch granules and to degrade starch with amylase requries a long hydrolysis period. Because , it was observed big and deep holes on the granule surface after 24 hours. In constrast, it was not determined more hdyrolysis on potato granules .
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α-amilaz, Nişasta granülleri, Hidroliz, Taramalı Elektron Mikroskobu (TEM), α-amylase, Starch granules, Hydrolysis, Scanning Electron Microscope (SEM)
Citation
Demirkan, E. (2009). "Bacillus subtilis α-amilaz enziminin nişasta granüllerine etkisinin taramalı elektron mikroskobu ile incelenmesi". Uludağ Üniversitesi Ziraat Fakültesi Dergisi, 23(1), 13-19.