A Review: Characteristics and Application of Amylase
Publisher: IJAMHR, Category: Current Issues
Amylases are enzymes that hydrolyze starch in plants as a reserve of carbohydrate and glycogen in animals as a reserve of carbohydrate to reduce fermentable sugars, primarily maltose, and restrict dextrins. Amylases are classified as saccharifying (β-amylase) and as dextrinizing (α-amylases). Alpha-amylases are enzymes catalyzing starch hydrolysis into oligosaccharides, maltose, and glucose. They're widely distributed in kingdoms of microbials, plants and animals. α-amylases are one of the most essential and commonly used enzymes in many industries, including the manufacture of High Fructose Corn Syrup (HFCS). The aim of this study is to review related literature on the isolation and amylase development from bacteria. The literature reviewed in this article includes those involved in isolating amylase-producing bacteria, manufacturing and optimizing processes, and other literature closely related to them and recent ones.
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