A novel α-amylase from the cyanobacterium Nostoc sp. PCC 7119 (original) (raw)

Microbial α-amylases: a biotechnological perspective

Process …, 2003

Amylases are one of the most important and oldest industrial enzymes. These comprise hydrolases, which hydrolyse starch molecules to fine diverse products as dextrins, and progressively smaller polymers composed of glucose units. Large arrays of amylases are involved in the complete breakdown of starch. However, a-amylases which are the most in demand hydrolyse a-1,4 glycosidic bond in the interior of the molecule. a-Amylase holds the maximum market share of enzyme sales with its major application in the starch industry as well as its well-known usage in bakery. With the advent of new frontiers in biotechnology, the spectrum of a-amylase application has also expanded to medicinal and analytical chemistry as well as in automatic dishwashing detergents, textile desizing and the pulp and paper industry. Amylases are of ubiquitous occurrence, produced by plants, animals and microorganisms. However, microbial sources are the most preferred one for large scale production. Today a large number of microbial a-amylases are marketed with applications in different industrial sectors. This review focuses on the microbial amylases and their application with a biotechnological perspective. #

MICROBIAL α-AMYLASES: STRUCTURE, FUNCTION AND APPLICATION – A REVIEW

α-amylases are most important industrial enzyme and hold a major market share of enzyme sales. They hydrolyze starch molecules to small diverse products as dextrin and progressively smaller molecules of glucose units. α-amylases belong to the family 13(GH-13) of the glycoside hydrolase group of enzymes. Microbial α-amylases have a wide range of applications ranging from starch conversion to pharmaceutical applications. This article highlights on the characteristic features of α-amylase structure, function, family, primary microbial sources and uses of α-amylases in industrial purposes.

α-Amylases from Microbial Sources – An Overview on Recent Developments

Food Technology and Biotechnology, 2006

This review covers the progress made in research on microbial α-amylase, a highly demanded industrial enzyme in various sectors such as food, pharmaceuticals, textiles, detergents, etc. Amylases are of ubiquitous occurrence and hold the maximum market share of enzyme sales. The article surveys the α-amylase family and the major characteristics, microbial sources, production aspects, downstream processing, salient biochemical properties, industrial applications, enzyme engineering and some recent research developments.

Advances in microbial amylases

Biotechnology and Applied Biochemistry, 2000

This review makes a comprehensive survey of microbial amylases, i.e. α-amylase, β-amylase and glucoamylase. Amylases are among the most important enzymes and are of great significance in present-day biotechnology. Although they can be derived from several sources, such as plants, animals and micro-organisms, the enzymes from microbial sources generally meet industrial demands. Microbial amylases could be potentially useful in the pharmaceutical and fine-chemical industries if enzymes with suitable properties could be prepared. With the advent of new frontiers in biotechnology, the spectrum of amylase application has widened in many other fields, such as clinical, medicinal and analytical chemistries, as well as their widespread application in starch saccharification and in the textile, food, brewing and distilling industries. In this review, after a brief description of the sources of amylases, we discuss the molecular biology of amylases, describing structures, cloning, sequences, and protoplast fusion and mutagenesis. This is followed by sections on their production and finally the properties of various amylases.