Published Paper Details:

Amylases are crucial enzymes which hydrolyze internal glycosidic linkages in starch and produce as primary products dextrins and oligosaccharides. Amylases are classified into ?-amylase, ?-amylase, and glucoamylase based on their three-dimensional structures, reaction mechanisms, and amino acid sequences. Amylases have innumerable applications in clinical, medical, and analytical chemistries as well as in food, detergent, textile, brewing, and distilling industries. Amylases can be produced from plants, animals, and microbial sources. Due to the advantages in microbial production, it meets commercial needs. The pervasive nature, easy production, and wide range of applications make amylase an industrially pivotal enzyme. Microorganisms are the most important sources for enzyme production. For production of enzymes for industrial use, isolation and characterization of new promising strains using cheap carbon and nitrogen source is a continuous process. Due to their biochemical diversity and the ease with which enzyme concentrations may be increased by environmental and genetic manipulation, attempts are now being made to replace enzymes, which traditionally have been isolated from complex eukaryotes. Starch degrading Amylolytic enzymes are most important in the biotechnology industries with huge application in food, fermentation, textile and paper. Amylases are obtained from various origins like plant, animal, bacterial and fungal.