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Isolation, Screening and Production of
α-Amylase from Bacillus sp.
By
Namit Sethi
Amity University
B.Tech Biotechnology
Pr...
ENZYMES
BIOCATALYST
PROTEINSEQUILIBRIUM
CONSTANT
ENERGY
LIBERATED
ACTIVATION
ENERGY
MECHANISM
COMPLEX
FORMATION
BINDING
FACTORS AFFECTING
ENZYMATIC ACTIVITY
TEMPERATURE
pH
CONCENTRATION
OF SUBSTRATE
SHAPE OF
ENZYME
CLASSIFICATION OF ENZYMES
OXIDOREDUCTASES
TRANSFERASES
HYDROLASES
LYASES
ISOMERASES
LIGASES
INDUSTRIAL IMPORTANCE
OF ENZYMES
TEXTILE
INDUSTRY
LEATHER
INDUSTRY
PAPER
INDUSTRY
Food industry
MEAT PACKING
INDUSTRY
CHEESE
MANUFACTURING
MEDICINAL IMPORTANCE
 AIDING DIGESTION
 ANTI CLOTTING AGENTS
 DIAGNOSIS PURPOSE
 AS DEWORMING AGENT
 SURFACE
DISINFEC...
Market of hydrolytic enzymes
 In the key markets, namely, Europe, APAC, North America, and
Rest of the World (ROW). The g...
 By Geography:
• North America
• Europe
• Asia-Pacific
• Rest of the World
 By Type:
• Microorganisms
• Animals
• Plants...
Amylase
HYDROLYTIC
ENZYMES
STARCH-
GLUCOSE/MALTOSE
BREAKS GLYCOSIDIC
BONDS
SWEETENING OF POTATO
AND RICE
ARE OF THREE
TYP...
Classification of amylase
α-Amylase
β-Amylase
γ-Amylase
CALCIUM
METALLOENZYMES
FASTER
THAN β-
Amylase
GLYCOGENASES
6.7-7.0...
Microorganisms producing
FUNGAL
BACTERIAL
1.Aspergillus
2.Pencillium brunneum
1.Bacillus subtilis
2.Bacillus amyloliquifac...
Blood amylase test
(Starch iodine method)
Principle
 In solution iodine reacts with starch to give an intense blue-
viole...
Principle
After incubation of serum with
buffered starch solution, the amount
of starch remaining is assayed by
measuring...
YEAST
SACCHAROMYCES
CEREVISIAE
1.LIQUIFACTION
2.SACCHARIFICATION
BACILLUS
LICHENIFORMIS
BACILLUS
SUBTILIS
Food industry
Baking
Brewing
Cake production
Fruit juices
Starch syrups
Bacillus stearothermophilus
Textile industry
 De-sizing process
Paper industry
Amylase
Amylase
Amylase
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Amylase

amylase types, uses, production

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Amylase

  1. 1. Isolation, Screening and Production of α-Amylase from Bacillus sp. By Namit Sethi Amity University B.Tech Biotechnology Presented at Technology Based Incubator Delhi University
  2. 2. ENZYMES BIOCATALYST PROTEINSEQUILIBRIUM CONSTANT ENERGY LIBERATED ACTIVATION ENERGY MECHANISM COMPLEX FORMATION BINDING
  3. 3. FACTORS AFFECTING ENZYMATIC ACTIVITY TEMPERATURE pH CONCENTRATION OF SUBSTRATE SHAPE OF ENZYME
  4. 4. CLASSIFICATION OF ENZYMES
  5. 5. OXIDOREDUCTASES TRANSFERASES HYDROLASES
  6. 6. LYASES ISOMERASES LIGASES
  7. 7. INDUSTRIAL IMPORTANCE OF ENZYMES TEXTILE INDUSTRY LEATHER INDUSTRY PAPER INDUSTRY
  8. 8. Food industry MEAT PACKING INDUSTRY CHEESE MANUFACTURING
  9. 9. MEDICINAL IMPORTANCE  AIDING DIGESTION  ANTI CLOTTING AGENTS  DIAGNOSIS PURPOSE  AS DEWORMING AGENT  SURFACE DISINFECTANTS
  10. 10. Market of hydrolytic enzymes  In the key markets, namely, Europe, APAC, North America, and Rest of the World (ROW). The global protease enzymes market revenue is estimated to be valued at $2,767 million by 2019.  The report segments the global protease enzymes consumption market into the following three segments:
  11. 11.  By Geography: • North America • Europe • Asia-Pacific • Rest of the World  By Type: • Microorganisms • Animals • Plants  By Application: • Detergents • Pharmaceuticals
  12. 12. Amylase HYDROLYTIC ENZYMES STARCH- GLUCOSE/MALTOSE BREAKS GLYCOSIDIC BONDS SWEETENING OF POTATO AND RICE ARE OF THREE TYPES
  13. 13. Classification of amylase α-Amylase β-Amylase γ-Amylase CALCIUM METALLOENZYMES FASTER THAN β- Amylase GLYCOGENASES 6.7-7.0pH 4.5-5.0pH GLUCOAMYLASES 3.0pH
  14. 14. Microorganisms producing FUNGAL BACTERIAL 1.Aspergillus 2.Pencillium brunneum 1.Bacillus subtilis 2.Bacillus amyloliquifaciens 3.Bacillus licheniformis 4.Bacillus stearothermophilus 5.Bacillus gavealeus
  15. 15. Blood amylase test (Starch iodine method) Principle  In solution iodine reacts with starch to give an intense blue- violet complex.  Amylase hydrolyses starch forming maltose and other fragments which do not react with iodine. α-AMS Starch Glucose + Maltose + Dextrin Iodine Blue + Iodine + ×
  16. 16. Principle After incubation of serum with buffered starch solution, the amount of starch remaining is assayed by measuring the absorbance at 630nm after the addition of iodine.
  17. 17. YEAST SACCHAROMYCES CEREVISIAE 1.LIQUIFACTION 2.SACCHARIFICATION BACILLUS LICHENIFORMIS BACILLUS SUBTILIS
  18. 18. Food industry Baking Brewing Cake production Fruit juices Starch syrups Bacillus stearothermophilus
  19. 19. Textile industry  De-sizing process
  20. 20. Paper industry

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