Amylase ppt

Amylase enzymes

1. AMYLASES Presented By- Divya Singh IV th semester B.Tech. Biotechnology

2. OVERVIEW Introduction Classification α -Amylase β -Amylase γ -Amylase Industrial applications Production

3. INTRODUCTION Enzyme that catalyses the hydrolysis of starch into sugars. As diatase,it was the first enzyme to be discovered and isolated in 1833. Present in saliva of humans. Acts on α (1-4) glycosidic bond.

4. CLASSIFICATION Amylases are classified as- 1) α -Amylase. 2) β -Amylase. 3) γ -Amylase.

5. α -AMYLASE Are calcium metalloenzymes. Breaks down long chain carbohydrates. Faster acting than β -Amylase. Major digestive enzyme in animals. Optimum pH is 6.7-7.0. Also found in plant, fungi and bacteria.

6. β -AMYLASE Synthesised by bacteria, fungi and plants. β - Amylase catalyses the hydrolysis of the second α (1-4) glycosidic bond, working from the non-reducing end. Present in seeds in an inactive form prior to germination. Optimum pH is 4.0-5.0.

7. γ - AMYLASE It cleaves α (1-6) glycosidic linkages, and the last α (1-4) glycosidic linkages at the non-reducing end. Most acidic optimum pH is 3.

8. INDUSTRIAL APPLICATIONS Starch conversion- α -Amylase used for starch hydrolysis in starch liquefaction process that converts starch into fructose and glucose syrups. Detergent industry- Use of enzymes enhances the detergents ability to remove tough stains and making the detergent environmentally safe.

9. Food industry- Amylases are used in processed food industry such as baking, fruit juices, starch syrups. Fuel alcohol production- The conversion of starch into ethanol involves liquefaction and saccharification, where starch is converted into sugar using α -Amylase.

10. ENZYMES SOURCE APPLICATIONS α -amylase Bacterial( Bacillus ) or Fungal( Aspergillus ) Textiles, fructose syrups, detergents. β -amylase Strain of Bacillus Maltose syrups γ -amylase Aspergillus niger Dextrose syrups and high fructose syrups

11. PRODUCTION SOURCES- Can be isolated from plants, animals, microorganisms. Bacterial species- Bacillus licheniformis , Bacillus amyloliquefaciens . Fungal species- Mostly Aspergillus species and some species of Penicllium .

12. METHODS- Two methods used – 1) Submerged fermentation- Employs free flowing liquid substrates like molasses and broth. 2) Solid state fermentation- Solid substrates are used like bran, bagasse, paper pulp.

13. SUBMERGED FERMENTATION Employs free flowing liquid substrates such as molasses and broth. The products yielded in fermentation are secreted into the fermentation broth. Suitable for microorganisms like bacteria that require high moisture content for their growth.

14. ADVANTAGES- Allows the utilization of genetically modified organisms to a greater extent. The sterilization of medium and purification of end products is easy. The control of process parameters like temperature, pH, aeration can be done conveniently.

15. SOLID STATE FERMENTATION Solid substrates are used like bran, bagasse, paper pulp. Method for microbes which require less moisture content for their growth. Fermentation takes place in the absence of free water, being close to the natural environment to which the microorganisms are adapted.

16. ADVANTAGES- The nutrient-rich waste materials can be easily recycled and used as substrates. Simpler equipments, higher volumetric productivity, higher concentration of products and lesser effluent generation. The substrates are used very slowly and steadily.

17. CONCLUSION Nowadays enzymes are used for various reactions because they are biodegradable and can be produced using biological sources. Amylases catalyses the hydrolysis of starch into sugar. It has various applications like production of fructose syrups, safe detergents, baked products. Can be produced by SSF and SmF.

18. REFERENCES Sundarram Ajita, Murthy Krishna, Pandurangappa Thirupathihalli. “Amylase production and applications”. Journal of applied and environmental microbiology, 2014 2(4), pp 166-175. Salwa Elamin, Nasir Hassan. “Amylase production”. Food and public Health, 2012 2(1),30-35. Patel A.H.; “Industrial microbiology”, ‘published by Macmillan India Ltd’.

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