https://repositorio.unb.br/bitstream/10482/6389/1/ARTIGO_ApplicationMicrobialAmylase.pdf

Application of microbial α-amylase in industry - A review

Corn porous starch: Preparation, characterization and adsorption property

This article surveys methods for the enzymatic conversion of starch, involving hydrolases and nonhydrolyzing enzymes, as well as the role of microorganisms producing such enzymes. The sources of the most common enzymes are listed. These starch conversions are also presented in relation to their applications in the food, pharmaceutical, pulp, textile, and other branches of industry. Some sections are devoted to the fermentation of starch to ethanol and other products, and to the production of cyclodextrins, along with the properties of these products. Light is also shed on the enzymes involved in the digestion of starch in human and animal organisms. Enzymatic processes acting on starch are useful in structural studies of the substrates and in understanding the characteristics of digesting enzymes. One section presents the application of enzymes to these problems. The information that is included covers the period from the early 19th century up to 2009.

Enzymatic conversions of starch.

Facile microencapsulation of olive oil in porous starch granules: Fabrication, characterization, and oxidative stability.

Production of amylase under submerged fermentation Bacillus sp. was investigated using wheat bran, soybean meal and CaCO 3 (WSC) medium. Response surface methodology (RSM) was used to evaluate the effect of the main variables, i.e., pH (11.35), temperature (35.16°C) and inoculum size (2.95%) on amylase production by applying a full factorial central composite design (CCD). The mutual interaction between these variables resulted into 4.64 fold increase in amylase activity as compared to the non-optimized environmental factors in the basal medium.

S. Pradeep

Papers

Hydrolysis of starch by amylase from Bacillus sp. KCA102: a statistical approach