Affiliation:
1. Center for Molecular Biology, Central University of Jammu, J&K, India
2. Department of Environmental engineering, Chosun University, Gwangju, 61452, Republic of Korea
3. Department of Food Science MCM DAV College for Women, Sector 36, Chandigarh, India
Abstract
Abstract:
The α-amylase is one of the most promising commercial enzymes with tremendous applications
in various industries. Microbial α-amylase shares almost 25-30% of the enzyme market
due to its catalytic function in several industries, including sugar, detergent, paper, textile, pharmaceutical
industries, etc. The α-amylase hydrolyzes glycosidic linkages of structural components of
starch, resulting in maltose, glucose, and high fructose syrups. Starch, the second most abundant organic
substance on the Earth, is a readily available, low-cost renewable substrate mainly used in biorefinery
and food industries. Amylases are ubiquitous in nature due to their involvement in carbohydrate
metabolism. The α-amylases of microbial origin have technical advantages as compared to
animal and plant origin. Considering physicochemical properties, bacterial α-amylases are most diverse.
However, for industrial purposes, these properties of the biocatalyst, either individually or in
a combination, are required to modify through genetic and protein engineering according to the targeted
process. The review presents an overview of the current findings of microbial sourced α-
amylases, commercial applications, market trends in relevant industries, and achieved improvements
in thermostability, catalytic function, pH tolerance, substrate, and product specificities
through recombinant DNA technology and protein engineering.
Funder
Science and Engineering Research Board (SERB), India
Publisher
Bentham Science Publishers Ltd.
Subject
Applied Microbiology and Biotechnology,Bioengineering,Biotechnology