Biochemical and Thermodynamic Characterization of β amylase from Dioscorea alata L.

β-amylase (E.C.3.2.1.2) is a starch hydrolyzing enzyme fondly used in foods, pharmaceuticals, and brewing industries to convert into maltose. The aim of this study was determine the physicochemical, kinetic, thermodynamic properties, as well potential industrial use from Dioscorea alata L. Studying stability with Arrhenius methods, showed that stable at temperature range 20–500C, had good pH by retaining over 50 % its initial activity wide 4 – 8 kinetic increasing half-life enzyme. activation energy (Ea) for catalysis water yam 250C 6.45kcal/mol. (Ea), half-life, free change (ΔG‡), enthalpy (ΔH‡), entropy (ΔS‡) inactivation optimum (400C) 5 were 13.92 kcal/mol, 41.25 min, 20.89 13.30 kcal/mol -24.25 cal/mol/K respectively. Km Vmax values reduced 2.25 2.13mg/ml 2.95 1.48 µmol/min/ml shifted 6, while Optimum increased 40 500C after immobilization. Enzyme retained up 67 cycles. would be importance manufacturing companies based on kinetics application features reported since it cheap readily available source.