α-Amylases

Sindhu, Raveendran; Pandey, Ashok

doi:10.1016/b978-0-444-63662-1.00001-4

Cited by 17 publications

(5 citation statements)

References 66 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…These enzymes are widely distributed in all living organisms. Majority of α-amylases are metalloenzymes and require calcium ions for their activity, stability as well as integrity (38).…”

Section: Introductionmentioning

confidence: 99%

Applications of Microbial Enzymes in Food Industry

Sindhu

Binod

Ummalyma

et al. 2018

Food Technol. Biotechnol.

552

230

View full text Add to dashboard Cite

SUMMARYThe use of enzymes or microorganisms in food preparations is an age-old process. With the advancement of technology, novel enzymes with wide range of applications and specificity have been developed and new application areas are still being explored. Microorganisms such as bacteria, yeast and fungi and their enzymes are widely used in several food preparations for improving the taste and texture and they offer huge economic benefits to industries. Microbial enzymes are the preferred source to plants or animals due to several advantages such as easy, cost-effective and consistent production. The present review discusses the recent advancement in enzyme technology for food industries. A comprehensive list of enzymes used in food processing, the microbial source of these enzymes and the wide range of their application are discussed.

show abstract

“…These enzymes are widely distributed in all living organisms. Majority of α-amylases are metalloenzymes and require calcium ions for their activity, stability as well as integrity (38).…”

Section: Introductionmentioning

confidence: 99%

Applications of Microbial Enzymes in Food Industry

Sindhu

Binod

Ummalyma

et al. 2018

Food Technol. Biotechnol.

552

230

View full text Add to dashboard Cite

show abstract

“…Amylase has been used in many industries such as in textile industries for smoothening the fabric [8], baking industries for improving the texture and taste from bread, laundry industries in detergent composition [9], beverage industries to get high sugar concentration in fruit juice [10], and paper industries for degrading starch [11]. Regarding Amylase productions, other studies have performed several reports to optimize amylase production to seek the best amylase activity for industrial applications.…”

Section: Introductionmentioning

confidence: 99%

“…Regarding Amylase productions, other studies have performed several reports to optimize amylase production to seek the best amylase activity for industrial applications. Some parameters such as microbial sources, temperature, substrate, fermentation time, pH, nitrogen sources, and moisture have been found to affect amylase production [11], [12].…”

Section: Introductionmentioning

confidence: 99%

“…The stability of enzyme activity is one of the important properties in enzyme-based industries [14]. Despite many uses, the practical industrial applications of amylases in different processes are often confined by their short lifetime, high sensibility to the environmental conditions, undesirable operational storage stability, high production costs resulting from the difficulties in recovery and reusability [11]- [14].…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Stability of Amylase Crude Powder from Aspergillus awamori KT-11 at Different Storage Temperatures

Perwitasari¹,

Juanssilfero²,

Andriani³

et al. 2022

International Journal on Advanced Science, Engineering and Information Technology

View full text Add to dashboard Cite

Amylase is one kind of biotechnology product that has been used in many sector industries. Production of amylase powder from Aspergillus awamori KT-11 has been optimized successfully in the previous study. However, the stability of its activity, which is crucial in industrial application, has not yet been well studied. This study aimed to investigate the stability of amylase crude powder activity from A. awamori KT-11 at different storage temperatures. Amylase crude powder was stored at 4 o C and 25 o C. For the stability test, the crude powder with optimum storage temperature was diluted with phosphate buffer pH 4.8 and stored at 4 o C, 25 o C, and -20 o C. The results showed that the activity of amylase crude powder was stable at 25 o C after nine months of storage with total activity of 2807 U/mL. On the other hand, the amylase extract liquid enzyme shows better activity when stored at 4 o C (with total activity 1000 U/mL after four-week storage time) than stored at temperatures 25 o C or -20 o C. The findings also showed that crude amylase liquid extracts are not stored in a negative temperature environment. This is beneficial to enterprises because it lowers the cost of obtaining negative temperatures and saves energy.

show abstract

“…The highly conserved Domain A possesses the function of catalysis and substrate binding (van der Maarel et al 2002), Domain B has been reported to have an impact on the enzymes' function and stability (Svensson 1994) and Domain C is thought to stabilize the catalytic domain (MacGregor et al 2001). Furthermore, most of α-amylases are metalloenzymes, which require calcium ions (Ca 2+ ) for their activity, structural integrity and stability (Sindhu et al 2017). In order to meet the demands of starch industry, many amylases resistant to high temperature, acid or alkali, Ca 2+ -independency and high activity 1 3 427 Page 2 of 9 have been discovered or engineered (Hiteshi and Gupta 2014;Rana et al 2013;Souza and Magalhães 2010).…”

Section: Introductionmentioning

confidence: 99%

Expression of Bacillus licheniformis α-amylase in Pichia pastoris without antibiotics-resistant gene and effects of glycosylation on the enzymic thermostability

Zhuang

et al. 2019

3 Biotech

View full text Add to dashboard Cite

Thermostable α-amylases are widely used in industry. The α-amylase from Bacillus licheniformis (BLA) with six potential glycosylation sites possessed excellent thermal and pH stability and high activity. Here, it was expressed in Pichia pastoris. The Pic-BLA-producing yeast without any antibiotics-resistant gene was cultivated in flasks and the amylase activity in fermentation supernatant reached 900 U/mL. The recombinant α-amylase Pic-BLA produced in P. pastoris was deeply glycosylated with 30% increase in molecular mass (MM). The deglycosylation treatment by Endoglycosidase H (Endo H) reduced the MM of Pic-BLA. Thermostability analysis showed that Pic-BLA and deglycosylated Pic-BLA were similar in heat tolerance. In order to eliminate the extra impact of Endo H, the BLA was also expressed in Escherichia coli to get non-glycosylated Eco-BLA. A comparative study between non-glycosylated Eco-BLA and glycosylated Pic-BLA showed no obvious difference in thermostability. It is speculated that the glycosylation has little effect on the thermostability of α-amylase BLA.

show abstract

α-Amylases

Cited by 17 publications

References 66 publications

Applications of Microbial Enzymes in Food Industry

Applications of Microbial Enzymes in Food Industry

Stability of Amylase Crude Powder from Aspergillus awamori KT-11 at Different Storage Temperatures

Expression of Bacillus licheniformis α-amylase in Pichia pastoris without antibiotics-resistant gene and effects of glycosylation on the enzymic thermostability

Contact Info

Product

Resources

About