Amylase enzymes

1. AMYLASES
Presented By-
Divya Singh
IVth 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.

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

6. 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.

7. 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.

8. 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.

9. 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.

10. 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.

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

12. 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.

13.  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.

14. 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.

15.  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.

16. 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.

17.  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.

18. 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.

19. 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’.

20. THANK YOU