Recherche et caractérisation d’activités enzymatiques dans les graines de Moringa Oleifera.

Abstract

The survival of living organisms depends on a series of biochemical reactions that involve enzymes. Enzymes act as biological catalysts, which means that they accelerate biochemical reactions inside and outside the cell. One of the most important classes of these enzymes are the hydrolases. These enzymes can also be extracted from cells and then used to catalyze a wide range of commercially important processes. The present work focuses on the investigation and characterization of the enzymatic activity of 2 enzymes, phytases and amylases, from Moringa oleifera seeds. Moringa oleifera is a plant well known for its medicinal and industrial properties. Phytases and amylases are enzymes of the hydrolase class and have wide industrial applications. The effect of temperature and pH was studied on the activity and stability of these two enzymes. The results of our study showed that the enzymatic crude extract of Moringa oleifera seeds possess phytase and amylase activities with optimal pHs of 7 and 5, and optimal temperatures of 37°C and 45°C, respectively. Amylases are more stable to thermal and acid-base treatments than phytases of Moringa oleifera seeds.