α-Amylases from Microbial Sources – An Overview on Recent Developments

Autor:	Swetha Sivaramakrishnan, Dhanya Gangadharan, Kesavan Madhavan Nampoothiri, Carlos Ricardo Soccol, Ashok Pandey
Jazyk:	angličtina
Rok vydání:	2006
Předmět:	α-amylase α-1 4-O-glycosidic bonds fermentation process optimization enzyme characteristics enzyme engineering Biotechnology TP248.13-248.65 Food processing and manufacture TP368-456
Zdroj:	Food Technology and Biotechnology, Vol 44, Iss 2, Pp 173-184 (2006)
Druh dokumentu:	article
ISSN:	1330-9862 1334-2606
Popis:	This review covers the progress made in research on microbial α-amylase, a highly demanded industrial enzyme in various sectors such as food, pharmaceuticals, textiles, detergents, etc. Amylases are of ubiquitous occurrence and hold the maximum market share of enzyme sales. The article surveys the α-amylase family and the major characteristics, microbial sources, production aspects, downstream processing, salient biochemical properties, industrial applications, enzyme engineering and some recent research developments.
Databáze:	Directory of Open Access Journals
Externí odkaz:	https://doaj.org/article/d1f9a9e7dcfe4f2c90cc84ea174ca840 Zobrazit plný text záznamu View record in DOAJ Plný text ve formátu PDF