Najime Gord Noshahri - Industrial Microorganism Biotechnology Research Department, Research Institute for Industrial Biotechnology, Academic Center for Education, Culture and Research (ACECR)-Mashhad branch, Mashhad, Iran
Mina Shaban - Industrial Microorganism Biotechnology Research Department, Research Institute for Industrial Biotechnology, Academic Center for Education, Culture and Research (ACECR)-Mashhad branch, Mashhad, Iran
Mostafa Azadmanjiri - Industrial Microorganism Biotechnology Research Department, Research Institute for Industrial Biotechnology, Academic Center for Education, Culture and Research (ACECR)-Mashhad branch, Mashhad, Iran
Maryam Ameri - Industrial Microorganism Biotechnology Research Department, Research Institute for Industrial Biotechnology, Academic Center for Education, Culture and Research (ACECR)-Mashhad branch, Mashhad, Iran

Background and Aim:Monascus species are filamentous fungi capable of producing various metabolites including α-Amylase. Which is a endoglucanase catalyzing the internal bonding of α- (1,4) glycosidic in starch to oligosaccharides. Amylase is commercially used in bakery, brewing, corn syrup and alcohol production, detergent and textile industry .the aim of this study was to evaluate the effect of different temperature, PHs and incubation time on the activity of Monascus species amylase.Methods:The experiments were done at 3 different temperatures( 37,50,25 o c ), incubation times of 6,37,40 minutes and at pHs 4,7,9 in three replicates. The enzyme activity was evaluated using soluble starch follow by DNS reagent which adsorption measure in 540 nmResults:The results showed that the fungal amylase has a fairly similar activity at different conditions, doing slightly better at 50 oC, pH of 7 and incubation time of 40 minutes.Conclusion:It was demonstrated that The enzyme being thermostable and best functional under Neutral condition.

Monascus purpureus, Fungal Amylase, Enzymatic activity