Review of Literature
نویسنده
چکیده
Amylases are starch degrading enzymes. They are widely distributed in microbial, plant and animal kingdoms (Banks et al, 1975). They degrade starch and related polymers to yield products characteristic of individual amylolytic enzymes. Initially the term amylase was used originally to designate enzymes capable of hydrolysing α-1, 4glycosidic bonds of amylose, amylopectin, glycogen and their degradation products (Damien et al, 2010). They act by hydrolysing bonds between adjacent glucose units, yielding products characteristic of the particular enzyme involved (Dhanya et al, 2009).
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