The production of extracellular amylase by the thermophilic fungus Thermomyces lanuginosus was investigated in solid state fermentation (SSF). Amylase, any member of a class of enzymes that catalyze the hydrolysis (splitting of a compound by addition of a water molecule) of starch into smaller carbohydrate molecules such as maltose. The specific activity of amylase was found to be 13.14 µmol/mg/min at 40°C [59]. Magnetic immobilization of enzymes became emerging method for efficient recovery of biocatalyst under magnetic field. The results show that, compared to corn starch, potato starch is hydrolyzed faster by acid, whereas the degree of enzyme digestion varies with the starches and enzymes. (1992) and L. Bunni,et al. Maximum α-Amylase production of a-amylase by Alteromonas haloplanktis was found at an optimal temperature of 4°C [46]. α-Amylase is added to the dough in bread baking process. On the other hand supplementation of different nitrogen sources (0.02 g/g) showed decline in enzyme production [30]. Balkan, B., & Ertan, F. “Production of a-amylase from Penicillium chrysogenum under solid-state fermentation by using some agricultural by-products”. Satoh, E., Uchimura, T., Kudo, T., & Komagata, K. “Purification, characterization, and nucleotide sequence of an intracellular maltotriose-producing alpha-amylase from, Melasniemi, H. “Characterization of alpha-amylase and pullulanase activities of. Chi, Z., Chi, Z., Liu, G., Wang, F., Ju, L., & Zhang, T. “, Sundarram, Ajita, and Thirupathihalli Pandurangappa Krishna Murthy. The disadvantages that this method poses include need for high temperature and pressure for catalysis and the moderate specificity. This gives a measure of the extent of hydrolysis of starch by α-Amylase [2]. A combination of the above methods is used in a series of steps to achieve high purity. Fungal α-amylase was effectively immobilized on to magnetic nanoparticles. α-Amylase (E.C.3.2.1.1) is a hydrolase enzyme that catalyses the hydrolysis of internal α-1, 4-glycosidic linkages in starch to yield products like glucose and maltose. Singhania, R. R., Patel, A. K., Soccol, C. R., & Pandey, A. “Recent advances in solid-state fermentation”. Amylases are important hydrolase enzymes which have been widely used since many decades. The reaction is terminated by cooling the reaction mixture in ice water. Erdal, S. E. R. K. A. N., & Taskin, M. E. S. U. T. “Production of alpha-amylase by Penicillium expansum MT-1 in solid-state fermentation using waste Loquat (Eriobotrya japonica Lindley) kernels as substrate”. Starch can attract soil particles on to the clothes. Also the reduction in gas volume and gas diffusion results in impaired oxygen transfer [31, 37]. Learn more. The strong primary amine group in magnetic nanobiocomposite confirms the presence of α-amylase. This indicated that the intracellular α-Amylase exists in a monomeric form [76]. Format), Citation-(EndNote This fermentation technique is suitable for microorganisms such as bacteria that require high moisture content for their growth. Gusakov, A. V., Kondratyeva, E. G., & Sinitsyn, A. P. “Comparison of two methods for assaying reducing sugars in the determination of carbohydrase activities”. A study on intracellular α-Amylase produced by Streptococcus bovis 148 showed the appearance of a single band on a SDS-PAGE gel which confirmed the purification to homogeneity. As the production yields an industrially important enzyme and helps keep the environment clean, more researches are focusing on the microbial production of the enzyme. Get the latest research from NIH: https://www.nih.gov/coronavirus. To isolate the enzyme β -amylase using sweet potato as a source. The enzymes are environmentally safe and work at mild conditions. This is owing to the highly viscous nature of natural starch making it unsuitable for coating on paper [2, 4]. “Thermostable pullulanase and a-amylase activity from. The crude enzyme sample was concentrated using ultrafiltation. We use cookies to help provide and enhance our service and tailor content and ads. Haloalkaliphilic α-Amylase isolated from archaebacterium Natronococcus sp. The full text of this article hosted at iucr.org is unavailable due to technical difficulties. Amylose from potatoes; CAS Number: 9005-82-7; EC Number: 232-685-9; Linear Formula: (C6H10O5)n; find Sigma-Aldrich-859656 MSDS, related peer-reviewed papers, technical documents, similar products & more at Sigma-Aldrich. Amylose constitutes 20-25% of the starch molecule. Magnetic immobilization and characterization of α-amylase as nanobiocatalyst for hydrolysis of sweet potato starch. Inorganic sources such as ammonium chloride, ammonium phosphate, ammonium sulphate resulted in low yield of enzyme. The optimum pH for activity is found to be 7.0 [4].α-Amylase has become an enzyme of crucial importance due to its starch hydrolysis activity and the activities that can be carried out owing to the hydrolysis.