Amylases are key enzymes in the processing of starch many kingdoms life. They important catalysts industrial biotechnology where they applied in, among others, food and production detergents. In man amylases first digestion to glucose arguably also preferred target therapeutic strategies aimed at treatment type 2 diabetes patients through down-tuning assimilation. Efficient sensitive assays tha...

The manufacturing of ethanol from cereal crop by enzymatic conversion of starch to fermentable glucose and fermentation by yeast is now a well established process. The first phase of the process is the addition of alpha-amylases to the liquefaction of the milled grains. Alpha-amylases hydrolyses the α-1,4-glucosidic bonds to reduce the viscosity of gelatinized starch producing soluble starch an...

Fungal amylolytic enzymes, including α-amylase, gluocoamylase and α-glucosidase, have been extensively exploited in diverse industrial applications such as high fructose syrup production, paper making, food processing and ethanol production. In this paper, amylolytic genes of 85 strains of fungi from the phyla Ascomycota, Basidiomycota, Chytridiomycota and Zygomycota were annotated on the genom...

In his original study of Pseudomonas saccharophila, Doudoroff (1940) found that an inducible extracellular amylase was formed when cells were grown with soluble starch or maltose. He also observed indications of intracellular amylase activity. The present study was undertaken in order to characterize further the amylase(s) of P. saccharophila. Two enzymes with different physical and enzymatic p...

For most multidomain proteins the thermal unfolding transitions are accompanied by an irreversible step, often related to aggregation at elevated temperatures.As a consequence the analysis of thermostabilities in terms of equilibrium thermodynamics is not applicable, at least not if the irreversible process is fast with respect the structural unfolding transition. In a comparative studywe inves...

Occurrence of chalkiness is a major problem as it is an important parameter in determining the quality of rice grains. High temperature during the grain filling period results in loose packing starch granules that could be due to the involvement of starch degrading enzymes i.e., amylases. Therefore, two rice genotypes viz., PAU 3699-13-2-1-1 and PR122 were sown at two different dates. Thirty-da...