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Journal of Applied & Environmental Microbiology. 2014, 2(4), 166-175
DOI: 10.12691/jaem-2-4-10
Open AccessReview Article

α-Amylase Production and Applications: A Review

Ajita Sundarram1 and Thirupathihalli Pandurangappa Krishna Murthy1,

1Department of Biotechnology, Sapthagiri College of Engineering, Bangalore, India

Pub. Date: June 15, 2014
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Cite this paper:
Ajita Sundarram and Thirupathihalli Pandurangappa Krishna Murthy. α-Amylase Production and Applications: A Review. Journal of Applied & Environmental Microbiology. 2014; 2(4):166-175. doi: 10.12691/jaem-2-4-10

Abstract

Amylases are important hydrolase enzymes which have been widely used since many decades. These enzymes randomly cleave internal glycosidic linkages in starch molecules to hydrolyze them and yield dextrins and oligosaccharides. Among amylases α-Amylase is in maximum demand due to its wide range of applications in the industrial front. With consumers growing increasingly aware of environmental issues, industries find enzymes as a good alternative over other chemical catalysts. α-Amylase can be produced by plant or microbial sources. Due to the advantages that microbial production offers, α-Amylase from microorganisms has been focused upon and preferred to other sources for production. The ubiquitous nature, ease of production and broad spectrum of applications make α-Amylase an industrially important enzyme. This report focuses on the microbial production of α-Amylase and its applications.

Keywords:
enzymes α-amylase microbial production applications

Creative CommonsThis work is licensed under a Creative Commons Attribution 4.0 International License. To view a copy of this license, visit http://creativecommons.org/licenses/by/4.0/

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