Enzyme α-amylase

Enzymes are biological catalysts which are an indispensible component of biological reactions.

α-amylase is found in a wide variety of microorganisms, belonging to the Archaea as well as the bacteria. α-amylase is a hydrolase enzyme that catalyses the hydrolysis of internal α-1, 4-glycosidic linkages in starch to yield products like glucose and maltose.

The α-amylases are calcium metalloenzymes, completely unable to function in the absence of calcium. They require calcium ions (Ca2+) for their activity, structural integrity and stability.

α-amylases are digestive enzymes which hydrolyze glycosidic bonds in starch to glucose, maltose, maltotriose and dextrin.

α-amylase tends to be faster-acting than ß-amylase because it can act anywhere on the substrate.

The optimum pH for activity is found to be 7.0. α-amylase has become an enzyme of crucial importance due to its starch hydrolysis activity and the activities that can be carried out owing to the hydrolysis.

α-amylases have potential application in a wide number of industrial processes such as food, fermentation, textile, paper, detergent, and pharmaceutical industries.
Enzyme α-amylase

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