Valorization of a plant β-amylase: Immobilization and dataset on the kinetic process
Imen Lahmar,
Greta Radeva,
Dessislava Marinkova,
Maya Velitchkova,
Hafedh Belghith,
Ferjani Ben Abdallah,
Lyubov Yotova,
Karima Belghith
Affiliations
Imen Lahmar
Department of Biotechnology, University of Chemical Technology and Metallurgy, Sofia, Bulgaria; Laboratory of Plant Biodiversity and Dynamics of Ecosystems in Arid Environment, Faculty of Sciences, Sfax, Tunisia; Corresponding author at: Department of Biotechnology, University of Chemical Technology and Metallurgy, Sofia, Bulgaria.
Greta Radeva
Department of Physical Chemistry, University of Chemical Technology and Metallurgy, Sofia, Bulgaria
Dessislava Marinkova
Department of Biotechnology, University of Chemical Technology and Metallurgy, Sofia, Bulgaria
Maya Velitchkova
Institute of Biophysics and Biomedical Engineering, Bulgarian Academy of Sciences, Sofia, Bulgaria
Hafedh Belghith
Laboratory of Molecular Biotechnology of Eukaryotes, Center of Biotechnology, Sfax, Tunisia
Ferjani Ben Abdallah
Laboratory of Plant Biodiversity and Dynamics of Ecosystems in Arid Environment, Faculty of Sciences, Sfax, Tunisia
Lyubov Yotova
Department of Biotechnology, University of Chemical Technology and Metallurgy, Sofia, Bulgaria
Karima Belghith
Laboratory of Plant Biotechnology Applied to Crop Improvement, Faculty of Sciences, Sfax, Tunisia
The data presented in this article are related to the research article titled “Immobilization nd topochemical mechanism of a new β-amylase extracted from Pergularia tomentosa” (Lahmar et al., 2017) [1]. This article documented information on the determination of the molecular weight of the β-amylase, the method of its immobilization and a comparison of the kinetic mechanism between the free and the immobilized forms by a mathematical method. Fresh Pergularia tomentosa was collected from Tunisia and a special method for β-amylase extraction was followed (Yotova et al., 2000) [2]. Public dissemination of this dataset will allow further analyses of the data.
