Introduction, sources, production process and global market of α - Amylase.

1. A Presentation
on
α - Amylase
Presented by : Tania Jabin
Fermented Textile Enzyme

2. ALPHA AMYLASE
 extracellular hydrolase enzymes.
 cleaves the internal α-1,4-glucosidic
linkages in linear amylose chain of
polysaccharides (starch, glycogen etc )
yielding glucose and maltose.
 EC number : 3.2.1.1
 was named by Kuhn in 1925.
 Major form of amylase found in humans
and other mammals.
 Also present in seeds containing starch
& is secreted by many fungi.
 Physical properties : brownish liquid,
readily soluble in water, pH 6-8 at temp
40-80°C, specific gravity 1.1 .
EC number : 3.2.1.1

3. Bacterial source Fungal source
B. amyloliquefaciens Aspergillus oryzae
B. licheniformis Penicillium fellutanum
B. subtilis Thermomyces lanuginosus
B. coagulans Aspergillus niger
B. polymyxa Penicillium roquefortii
B. vulgarus Aspergillus kawachii
B. cereus Streptomyces rimosus
Halobacillus sp. Penicillium chrysogenumm
Rhodothermus marinus Aspergillus awamori
Microbial Sources Of Alpha-amylase
GM Microbes as Source
 Bacillus amyloliquefaciens, Bacillus subtilis etc.
 Methods used : Chemical and radiation methods.

4. Production method ..
 Isolation of inoculum/strain
 Pretreatment of substrate
 Development & preparation of
Inoculum
 Optimization of production
parameters
 Fermentaion
 Enzyme Extraction
 Enzyme Assay
 Purification with Ammonium
Sulphate precipitation
 Packaging

5. Application of Alpha-Amylase..
Desizing with Alpha-Amylase

7. Any Question?