The present investigation offers the scope for the elimination of glycosaminoglycans (GAGs), the amino sugars, present in tannery saline wastewater (also known as soak liquor) generated during the soaking of raw materials for the removal of common salt. The extracted salt tolerant amylase from Providencia Rettgerri sp., had very high amylase activity, 1320 U/ml. The modified NPAC(m-NPAC) was effectively produced by covalent incorporation method using ethylenediamine/glutaraldehyde for the immobilisation of amylase. The salt tolerant amylase immobilised nanoporous activated carbon (Am-NPAC) was used for the elimination of GAGs from soak liquor having chlorides of 4-5% (w/v). Various factors such as time, 120 min; pH, 6; temperature, 30°C; amylase concentration, 250 Units/g of m-NPAC and salinity, 3-5% of the medium that favour the maximum immobilisation of amylase onto m-NPAC were optimized. The instrumental techniques such as FT-IR spectroscopy, TGA-DSC, SEM and XRD analyses have confirmed the immobilisation of amylase. The optimum conditions such as time, 1 h; pH, 6; and temperature, 40°C for the elimination of GAGs from soak liquor were investigated. The amylase immobilised nanoporous carbon matrix (Am-NPAC) was very effective for the cleavage of GAGs into glucuronic acid and glucosamine bio-molecules. The removal of GAGs was confirmed through FT-IR, UV-visible and fluorescence spectroscopies.