ABSTRACT

Amylase is one of oldest enzyme. Amylase is naturally produced in humans by the salivary glands and pancreas. It can also be found naturally in plants and animals. Amylase is an enzyme that converts the hydrolysis of starch into sugar. Amylase divided into three types: 1) ?-amylase 2) ß-amylase and 3) ?-amylase. ?-amylase: Alpha-amylase, is an enzyme EC 3.2.1.1 that hydrolyses alpha bonds of large,it is the major form of amylase found in humans and other mammals. ß-amylasethe enzymes in the second group, exoamylases, are exclusively cleaved a, 1-4. glycoside bonds such as beta-amylase or cleavage glycoside bonds a,1-4 and a,1-6. Amyl glucosidase or glucoamylase and ?-glucosidase. ?-amylase: Y1- amylase cuts glycosidic ? (1-6) compounds, in addition to purifying the final ? (1- 4) glycosidic links in the non-limiting structure of amylose and amylopectin, express glucose. Unlike other types of amylase, ?-amylase works best in acidic environments and contains 3 pH high. Two major groups of microorganisms play an important role in amylase.production, namely: bacteria and fungi. Starch is a substrate used in the production of amylase. In betweentwo fermentation processes used in the production of amylase (e.g., immersed boiling and solid state fermentation), this has great benefits as it saves costs, produces less pollution, and is higher a lot of product. In this review, various applications, production and factors affecting amylase activities are discussed. Keywords: Enzyme, amylase, production, fermentation, SSF, SmF
Publication date: 01/04/21

https://ijbpas.com/pdf/2021/April/MS_IJBPAS_2021_APRIL_SPCL_1038.pdf

Download PDF
https://doi.org/10.31032/IJBPAS/2021/10.4.1038