α-Amylase: General Properties, Mechanism and Biotechnological Applications - A Review

Arpana      Kumari; Kritika      Singh; Arvind      M. Kayastha

doi:10.2174/2211550111201010098

Abstract

α-Amylases (1,4-α-D-glucan-4-glucanohydrolase, EC 3.2.1.1) are endoamylases catalyzing the hydrolysis of α- (1→4) glucosidic linkages of polysaccharides such as starch, glycogen etc. In general they belong to class-13 of glycosyl hydrolases. α-Amylases have the major world market share of enzymes. These endoamylases are one of the most important enzymes for industrial and biotechnological applications. It holds key application in detergent, food, textile, pharmaceuticals, and bakery industries. In this review, we summarize some important features, mechanism and physicochemical properties of α-amylase family. In addition, applications and future prospects of industrially important enzyme having potential for biotechnological applications are discussed in detail.

Keywords: α-Amylases, Amylases, glycosyhydrolase, starch, structure, calcium, thermostability, biosensors, disulphide bond, single polypeptide chains, isoform AMY1, gibberellic acid, abscisic acid, Biosynthesis, dextrins, glucose, applications