α-Amylases from Microbial Sources – An Overview on Recent Developments

Food Technology and Biotechnology

Dhanya Gangadharan¹  Kesavan Madhavan Nampoothiri¹  Ashok Pandey¹  Swetha Sivaramakrishnan¹  Carlos Ricardo Soccol² 

[1] Biotechnology Division, Regional Research Laboratory, CSIR, Trivandrum 695 019, India;Process Biotechnology Laboratory, Federal University of Parana, 81531-970 Curitiba-PR, Brazil;

关键词: α-amylase;    α-1,4-O-glycosidic bonds;    fermentation;    process optimization;    enzyme characteristics;    enzyme engineering;   

DOI  :  

来源: DOAJ

【 摘 要 】

This review covers the progress made in research on microbial α-amylase, a highly demanded industrial enzyme in various sectors such as food, pharmaceuticals, textiles, detergents, etc. Amylases are of ubiquitous occurrence and hold the maximum market share of enzyme sales. The article surveys the α-amylase family and the major characteristics, microbial sources, production aspects, downstream processing, salient biochemical properties, industrial applications, enzyme engineering and some recent research developments.

【 授权许可】

Unknown