AMYLASE IS ENZYME PRODUCED BY BACTERIA FUNGUS

1. AMYLASE PRODUCTION
Mrs. Praveen Garg
VITS College, Satna

2. INTRODUCTION
• An amylase is
an enzyme that catalyses the hydrolysis of starch into sugars.
• Amylase is present in the saliva of humans and some other
mammals, where it begins the chemical process of digestion.
• The pancreas and salivary gland
make amylase (alpha amylase).
• It hydrolyse dietary starch into disaccharides and
trisaccharides which are converted by other enzymes to
glucose to supply the body with energy.
• Plants and some bacteria also produce amylase.
• All amylases are glycoside hydrolases and act on α-1,4-
glycosidic bonds.

3. α-amylases:
• The α-amylases (1,4-α-D-glucan glucanohydrolase; glycogenase)
are calcium metalloenzymes.
• In animals, it is a major digestive enzyme, and its optimum pH is
6.7–7.0.
• In human physiology, both the salivary and pancreatic amylases
are α-amylases.
• The α-amylase form is also found in plants, fungi (ascomycetes
and basidiomycetes) and bacteria (Bacillus).
Types ofAmylase

4. β-amylases:
• An β-amylase (1,4-α-D-glucan maltohydrolase;
glycogenase; saccharogen amylase) is also synthesized
by bacteria, fungi, and plants.
• During the ripening of fruit, β-amylase breaks starch into
maltose, resulting in the sweet flavor of ripe fruit.
• Both α-amylase and β-amylase are present in seeds.
• Many microbes also produce amylase to degrade
extracellular starches.
• Animal tissues do not contain β-amylase, although it may
be present in microorganisms contained within
the digestive tract. The optimum pH for β-amylase is
4.0–5.0.

5. γ-Amylase:
• An γ-Amylase (Glucan 1,4-a-glucosidase;
amyloglucosidase; exo-1,4-α-glucosidase; glucoamylase;
lysosomal α-glucosidase; 1,4-α-D-glucan glucohydrolase) will
cleave α(1–6) glycosidic linkages.
• The γ-amylase has most acidic optimum pH of all amylases
because it is most active around pH 3.

6. • α- and β-amylases are important in brewing beer and liquor
made from sugars derived from starch.
• Amylases are used in bread making and to break down complex
sugars, such as starch (found in flour), into simple
sugars. Yeast then feeds on these simple sugars and converts it
into the waste products of ethanol and carbon dioxide.
• This generate flavour and causes the bread to rise.
• While amylases are found naturally in yeast cells, it takes time
for the yeast to produce enough of these enzymes to break
down significant quantities of starch in the bread.
• Used in detergent to removal of starch/
Application

7. The fungi such as,
• Penicillium sp.,
• Rhizopus sp.,
• Cephalosporium sp.
• Aspergillus niger are the important producer of α-amylase.
The Bacteria such as,
• B. subtilis D19 used for the production of amylase in Solid
state fermentation.
M.Or. Used in Amylase production

8. Method
• Solid State Fermentation
• Submerged Fermentation

9. Solid state fermentation
• Solid state fermentation method used for the production of
amylase.
• Various agricultural wastes were used as raw material.
• The agricultural residues such as, wheat bran, banana peel,
orange peel, rice bran and pine apple peel, were screened
initially.
• These agricultural by-products was not readily available as dried
form, hence, the collected raw substrates were incubated for
12 h at 80 °C to eliminate moisture content of the solid
substrates.
• The agro-residue was weighed (5.0 g) and desired moisture
level was maintained (75%, v/w) and sterilized.
• It was rotated several times in order to mix the inoculums with
substrate.
• Carbon and nitrogen nutrient sources were supplemented with 5

11. • The major factors that affect microbial synthesis of enzymes
in a SSF system include:
 Selection of a suitable substrate and microorganism,
 Particle size of the substrate,
 Inoculum concentration and
 Moisture level of the substrate.
• Thus it involves the screening of a number of agro-industrial
materials for microbial growth and product formation.
• Temperature and pH are known to be important parameters in
the production of enzymes from bacteria

12. THANK YOU