ABSTRACT

Amylase is an enzyme that breaks down the starch into dextrin and smaller polymers composed of glucose molecules. This enzyme is derived from plants, animals and microorganisms. Among microorganisms, fungal and bacterial amylases are commonly used. Amylase usually an extracellular enzyme. Three types of microbial amylases are there: alpha-amylase, beta-amylase and gamma-amylase. They all have a different way for acting on starch to obtain simple glucose monomers. The industrial production of amylase is carried out using 2 methods: Submerged fermentations and solid state fermentations. The important factors that affect the fermentation process are pH, temperature, carbon and nitrogen sources, and metal ions. Amylases are one of the most essential and widely used enzymes in number of industries, including food, fermentation, paper, textile and pharmaceutical industries. In this review, the structure, types, microbial sources and applications of amylases have been studied. Keywords: Enzymes, amylases, history of amylases, sources of amylases
Publication date: 01/04/21

https://ijbpas.com/pdf/2021/April/MS_IJBPAS_2021_APRIL_SPCL_1037.pdf

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https://doi.org/10.31032/IJBPAS/2021/10.4.1037