Topic
Amylase
About: Amylase is a research topic. Over the lifetime, 14164 publications have been published within this topic receiving 296069 citations.
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TL;DR: In this article, the authors investigated the impact of amylose level and starch particle size on starch degradation in vitro, and found that plants with low amylosity had a higher degree of starch hydrolysis than cultivars with normal and high amyloses content for all time intervals.
95 citations
TL;DR: In this article, α-amylase was immobilized on silica nanoparticles and the immobilized αamylases was used in formulation of detergent powder for enhancing removal of starch soils.
Abstract: In this study, α-amylase was immobilized on silica nanoparticles and immobilized α-amylase was used in formulation of detergent powder for enhancing removal of starch soils. Detergent products contain very components which may affect the free enzyme activity and stability. Also various factors such as temperature, pH and humidity reduced enzyme activity and cleaning efficiency. Therefore the effect of enzyme immobilization on the removal of starch based soil was investigated on cotton fabrics as the model soil. The effect of temperature and humidity on stability of free and immobilized enzyme was compared. It was found that the immobilized enzyme increased cleaning efficiency toward starch soil removal on cotton fabrics, whereas free enzyme imposed a small effect on the enzymatic activity towards the same soil substrates. In addition, stability immobilized enzyme against temperature and humidity was much more than free enzyme.
95 citations
TL;DR: Studies on the a-amylase production were carried out with a bacterial strain isolated from a soil sample, demonstrating that a classical glucose effect is operative in this organism.
95 citations
TL;DR: It could be stated that productive medium supplemented with 2% potato starchy waste as a low price substrate could be more favorable than basal medium containing 1% starch for amylases production in submerged fermentation, as it increased α, β and γ amylase activity by 1.98, 7.69 and 12-fold than that produced in basal medium (control), respectively.
95 citations
TL;DR: Changes in the enzyme activity after the shrimp reach 6 g in body weight are evidenced by a decrease in total protease and an increase in lipase and amylase activities, suggesting an adaptation of the enzymatic activity to diets with lower protein content as body weight increases.
Abstract: A study was conducted to evaluate variations of digestive enzyme activities in Litopenaeus vannamei (Boone) reared in commercial ponds under semi-intensive conditions. Shrimp were collected at each body weight increase of 2 g. As the shrimp grew (2^12 g), signi¢cant increases in the activities of lipase and chymotrypsin were observed. The total protease activity decreased from 6 g onwards. Trypsin activity showed a peak at 6 g and amylase activity increased two-fold after 2 g. Additionally, the stomach contents were analysed microscopically for shrimp between 2 and 10 g. Plant matter contributed above 30% of the total stomach content in 6-, 8- and 10-g shrimp. Detritus represented 58% and 62% of the total stomach content in 2- and 4-g shrimp, respectively, decreasing to 33^43% at greater shrimp weights. Arti¢cial feed showed a maximum contribution of 20% in 6-g shrimp. The present results show changes in the enzyme activity after the shrimp reach 6 g in body weight, evidenced by a decrease in total protease and an increase in lipase and amylase activities. The amylase/protease ratio was 2.6 in 2-g shrimp and increased steadily to 9.6 in 12-g shrimp. These ¢ndings suggest an adaptation of the enzymatic activity to diets with lower protein content as body weight increases, and may be related to the variation of the diierent items found in the stomach.
95 citations