Production and Partial Characterization of α-Amylase Enzyme from Marine Actinomycetes

Table 9

Progression of purification fold for amylase production using Streptomyces rochei HMM 13.

	(U/ml)	(mg/ml)	SA (U/mg)	Ap (mm)	Protein recovery	P. fold	Yield%
Basal medium	0.227	0.407	56	24		1	100
Plackett-Burman	30.001	10.82	277	33	2658	3.97	64.47
Box-Behnken	64.895	8.803	737	45	2162	12.22	24.23
Ammonium sulfate (90%)	67.91	7.22	940	—	1773	15.58	18.9
Sephadex G-50
First peak	22.442	2.305	973		566.34	16.12	19.56
Second peak	14.364	1.261	1138		309.8	18.85	22.87
Third peak	14.966	1.68	890		412.78	14.74	17.88

Note: (U/ml): activity; (mg/ml): protein; SA (U/mg): specific activity; Ap (mm): agar diffusion plate; P. fold: purification fold.