amylase types, uses, production

1. Isolation, Screening and Production of
α-Amylase from Bacillus sp.
By
Namit Sethi
Amity University
B.Tech Biotechnology
Presented at
Technology Based Incubator
Delhi University

2. ENZYMES
BIOCATALYST
PROTEINSEQUILIBRIUM
CONSTANT
ENERGY
LIBERATED
ACTIVATION
ENERGY
MECHANISM
COMPLEX
FORMATION
BINDING

3. FACTORS AFFECTING
ENZYMATIC ACTIVITY
TEMPERATURE
pH
CONCENTRATION
OF SUBSTRATE
SHAPE OF
ENZYME

4. CLASSIFICATION OF ENZYMES

5. OXIDOREDUCTASES
TRANSFERASES
HYDROLASES

6. LYASES
ISOMERASES
LIGASES

7. INDUSTRIAL IMPORTANCE
OF ENZYMES
TEXTILE
INDUSTRY
LEATHER
INDUSTRY
PAPER
INDUSTRY

8. Food industry
MEAT PACKING
INDUSTRY
CHEESE
MANUFACTURING

10. MEDICINAL IMPORTANCE
 AIDING DIGESTION
 ANTI CLOTTING AGENTS
 DIAGNOSIS PURPOSE
 AS DEWORMING AGENT
 SURFACE
DISINFECTANTS

11. Market of hydrolytic enzymes
 In the key markets, namely, Europe, APAC, North America, and
Rest of the World (ROW). The global protease enzymes market
revenue is estimated to be valued at $2,767 million by 2019.
 The report segments the global protease enzymes consumption
market into the following three segments:

12.  By Geography:
• North America
• Europe
• Asia-Pacific
• Rest of the World
 By Type:
• Microorganisms
• Animals
• Plants
 By Application:
• Detergents
• Pharmaceuticals

13. Amylase
HYDROLYTIC
ENZYMES
STARCH-
GLUCOSE/MALTOSE
BREAKS GLYCOSIDIC
BONDS
SWEETENING OF POTATO
AND RICE
ARE OF THREE
TYPES

14. Classification of amylase
α-Amylase
β-Amylase
γ-Amylase
CALCIUM
METALLOENZYMES
FASTER
THAN β-
Amylase
GLYCOGENASES
6.7-7.0pH
4.5-5.0pH
GLUCOAMYLASES
3.0pH

15. Microorganisms producing
FUNGAL
BACTERIAL
1.Aspergillus
2.Pencillium brunneum
1.Bacillus subtilis
2.Bacillus amyloliquifaciens
3.Bacillus licheniformis
4.Bacillus stearothermophilus
5.Bacillus gavealeus

16. Blood amylase test
(Starch iodine method)
Principle
 In solution iodine reacts with starch to give an intense blue-
violet complex.
 Amylase hydrolyses starch forming maltose and other
fragments which do not react with iodine.
α-AMS
Starch Glucose + Maltose + Dextrin
Iodine
Blue
+
Iodine
+
×

17. Principle
After incubation of serum with
buffered starch solution, the amount
of starch remaining is assayed by
measuring the absorbance at 630nm
after the addition of iodine.

19. YEAST
SACCHAROMYCES
CEREVISIAE
1.LIQUIFACTION
2.SACCHARIFICATION
BACILLUS
LICHENIFORMIS
BACILLUS
SUBTILIS

20. Food industry
Baking
Brewing
Cake production
Fruit juices
Starch syrups
Bacillus stearothermophilus

21. Textile industry
 De-sizing process

22. Paper industry