Amylases: Characteristics and industrial applications

Abstract

Amylases are widely distributed in microbial, plant and animal kingdoms. They degrade starch and related polymers to yield products characteristic of individual amylolytic enzymes. Alpha amylase has been derived from several fungi, yeasts, bacteria and actinomycetes, however, enzymes from fungal and bacterial sources have dominated applications in industrial sectors. The pH dependence of amylase activity was assayed in a pH range of 4-11, using the standard reaction mixture. The optimum temperature for maximal Amylase activity was found to be 30-35 0C, after which the enzyme activity dropped. The addition of metals like Ca2+ and Mn2+ and Mg2+ increased the enzyme activity while a significant inhibitory effect on the protease activity was observed with Hg2+. Amylase from apple exhibited high efficiency for the removal of chocolate stains in combination with commercial detergent (Tide). The wash performance analysis of chocolate stains on cotton fabric showed an increase in reflectance with detergent and enzyme as compared to detergent only.