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: Bacillus subtilis strain DM‐03, which is isolated from starter culture used for the production of alcohol by local Assam tribes, grows optimally at 52–55 °C and secretes a significant amount of α‐amylase at pH 8.0, making it ideal for use in the detergent industries.
Abstract: Bacillus subtilis strain DM-03, which is isolated from starter culture used for the production of alcohol by local Assam tribes, grows optimally at 52-55 degrees C and secretes a significant amount of alpha-amylase at pH 8.0 into the culture media. This alpha-amylase, purified by ion-exchange, gel-filtration and reverse-phase HPLC, constitutes 2.9% of the total extracellular protein. This purified enzyme, named Bsamy-I, has a subunit with molecular mass of 42.8 kDa as determined by SDS/PAGE, and optimum temperature and pH values at 52-55 degrees C and 9.0 respectively, which makes it ideal for use in the detergent industries. Maximum alpha-amylase production is obtained by using soluble starch and NH(4)Cl as carbon and nitrogen sources respectively. Thermostability of the enzyme is evident from heating the enzyme at 95 degrees C for 10 min, which results in a loss of 60% of the original enzyme activity. 4-Bromophenacyl bromide and PMSF at 4 and 1.5 mM concentration respectively completely abolish the enzymic activity, documenting the essential role of histidine and carboxylic residues in the catalytic process.
67 citations
Patent•
04 Oct 1994TL;DR: An enzyme preparation comprising a modified enzyme selected from the group consisting of an amylase, lipase, oxidoreductase, pectinase or hemicellulase, the modified enzyme having an improved performance due to an alkaline pI and/or increased surface activity obtained by chemical modification or amino acid substitution, is useful eg in detergents, in baking flour, in animal feed, in the manufacture of cellulosic fabrics and for the treatment of lignocellulosic fibers.
Abstract: An enzyme preparation comprising a modified enzyme selected from the group consisting of an amylase, lipase, oxidoreductase, pectinase or hemicellulase, the modified enzyme having an improved performance due to an alkaline pI and/or increased surface activity obtained by chemical modification or amino acid substitution, is useful eg in detergents, in baking flour, in animal feed, in the manufacture of cellulosic fabrics and for the treatment of lignocellulosic fibers
67 citations
TL;DR: Developmental changes in the levels of α-amylase, procarboxypeptidase and chymotrypsinogen were studied in the pancreas of the chick embryo and the newly-hatched chick to rule out the possibility that changing concentrations of inhibitors or activators during development influence the activities of the enzymes studied.
67 citations
Journal Article•
TL;DR: The wild yam tubers consumed by the tribes Kanikkars / Palliyars of South- Eastern slopes of Western Ghats, Tamil Nadu (Dioscorea alata, D. bulbifera var ver...
Abstract: Â The wild yam tubers consumed by the tribes Kanikkars / Palliyars of South- Eastern slopes of Western Ghats, Tamil Nadu ( Dioscorea alata, D. bulbifera var vera, D. esculenta, D. oppositifolia var dukhumensis, D.oppositifolia var . oppositifolia, D. pentaphylla var . pentaphylla, D. spicata, D. tomentosa and D. wallichi ) were evaluated for its nutritional quality. From the present investigation, it is observed that most of the wild edible yams were found to be a good source of protein, lipid, crude fibre, starch, vitamins and minerals. Antinutritional substances like total free phenolics, tannins, hydrogen cyanide, total oxalate, amylase and trypsin inhibitor activities were quantified. Â
67 citations
TL;DR: A convenient method for detecting these genes (STA genes) in replica plates containing large numbers of meiotic progeny was developed and should be suitable for direct commercial application in manioc-producing regions in Brazil and elsewhere.
Abstract: Alcoholic fermentation, growth, and glucoamylase production by 12 strains of Saccharomyces diastaticus were compared by using starch and dextrins as substrates. Haploid progeny produced from a rapidly fermenting strain, SD2, were used for hybridization with other S. diastaticus and Saccharomyces cerevisiae haploids. Alcoholic fermentation and enzyme production by hybrid diploids and their haploid parents were evaluated. Although the dosage of the STA or DEX (starch or dextrin fermentation) genes may enhance ethanol production, epistatic effects in certain strain combinations caused decreases in starch-fermenting activity. Both the nature of the starch or dextrin used and the fermentation medium pH had substantial effects on alcohol production. Commercial dextrin was not as good a substrate as dextrins prepared by digesting starch with alpha-amylase. Crude manioc starch digested by alpha-amylase was fermented directly by selected hybrids with almost 100% conversion efficiency. The manioc preparation contained adequate minerals and growth factors. This procedure should be suitable for direct commercial application in manioc-producing regions in Brazil and elsewhere. A rapidly fermenting haploid strain, SD2-A8, descended from strain SD2, contains two unlinked genes controlling formation of extracellular amylase. A convenient method for detecting these genes (STA genes) in replica plates containing large numbers of meiotic progeny was developed.
67 citations