α-Amylase Activity in a Tunisian Almond (Prunus amygdalus Mill.) Germinating Seedlings

Abstract

Under in vitro germination, we report for the first time, an α -amylase from an enzyme extract (S10) of an almond (Prunus amygdalus Mill.) cultivar ‘ Tuono’. Our initial investigations focused on germination conditions that require the removal of the exocarp from almonds, as well as 16 h of imbibition. We demonstrated, by a colorimetric method, the existence of an α-amylase activity in germinating almond seedlings. This activity was  maximum at the 4th day of germination. Optimum activity was  detected at 55 °C and at a pH of 4 and also at a lower neutral pH (7.5). The enzyme kinetic parameters were Km = 5.37 mM  and Vmax = 49.33  nkat.