Review article

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

Swetha Sivaramakrishnan ; Biotechnology Division, Regional Research Laboratory, CSIR, Trivandrum 695 019, India
Dhanya Gangadharan ; Biotechnology Division, Regional Research Laboratory, CSIR, Trivandrum 695 019, India
Kesavan Madhavan Nampoothiri ; Biotechnology Division, Regional Research Laboratory, CSIR, Trivandrum 695 019, India
Carlos Ricardo Soccol ; Process Biotechnology Laboratory, Federal University of Parana, 81531-970 Curitiba-PR, Brazil
Ashok Pandey ; Biotechnology Division, Regional Research Laboratory, CSIR, Trivandrum 695 019, India

Abstract

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.

Keywords

α-amylase; α-1,4-O-glycosidic bonds; fermentation; process optimization; enzyme characteristics; enzyme engineering

Hrčak ID:

109836

URI

https://hrcak.srce.hr/109836

Publication date:

15.6.2006.

Article data in other languages: croatian

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