Determination of amylase activity in crude extracts from sesame (Sesamun indicum L.) Seeds

Abstract

Amylases are enzymes that belong to the class of hydrolases; they can be found and extracted from animal and vegetable sources. Amylases have multiple industrial and biotechnological applications. In this work, amylase activity in sesame seeds was found and characterized. The data revealed that extraction from hulled sesame seeds with 0.5 mol∙L^-1 NaCl solution provides the highest amylase activity. The optimal pH and temperature were determined to be 6 and 50 °C, respectively, which are different from values of other seed amylases. Because of the wide and diverse applicability of amylases, it is important to search for new natural sources of these enzymes. Sesame seeds can now be considered a potential source of amylases, yet its presence and initial characterization is described here. In this work, for the first time the amylase activity in unhulled (during germination) and hulled sesame (Sesamum indicum L.) seeds is reported, and some of its chemical parameters such as extraction and optimal pH and  temperature are characterized.