Vol. 8, Issue 6 (2019)

Author(s):
Indrakshi Bhattacharjee, Deepika Mazumdar and Shyama Prasad Saha

Abstract:
Amylases are starch hydrolysing enzymes which breakdown starch to dextrin and smaller polymers composed of glucose units. Amylases have application in various industries including food, textile, paper, pharmaceutical industries. Enzymes are good alternative over chemical catalysts based on the growing environmental concern. Enzymes from the microbial sources have dominated applications in industries. The native starch has many undesired properties such as tendency to retrograde, instability at high temperature and low pH and poor water solubility. Enzymatic modification of starch may offer a more favourable and linear structure. This review focuses on the structure and mechanism of action of amylases and their various industrial application and enzymatic modification of starch.