School of Studies in Biotechnology, Pt. Ravishankar Shukla University, Raipur, CG, 492010, India.
Department of Botany, Govt. College, Bichhua, Chhindwara, MP, 480111, India.
Appl Biochem Biotechnol. 2021 Aug;193(8):2649-2698. doi: 10.1007/s12010-021-03546-4. Epub 2021 Mar 14.
α-Amylases are the oldest and versatile starch hydrolysing enzymes which can replace chemical hydrolysis of starch in industries. It cleaves the α-(1,4)-D-glucosidic linkage of starch and other related polysaccharides to yield simple sugars like glucose, maltose and limit dextrin. α-Amylase covers about 30% shares of the total enzyme market. On account of their superior features, α-amylase is the most widely used among all the existing amylases for hydrolysis of polysaccharides. Endo-acting α-amylase of glycoside hydrolase family 13 is an extensively used biocatalyst and has various biotechnological applications like in starch processing, detergent, textile, paper and pharmaceutical industries. Apart from these, it has some novel applications including polymeric material for drug delivery, bioremediating agent, biodemulsifier and biofilm inhibitor. The present review will accomplish the research gap by providing the unexplored aspects of microbial α-amylase. It will allow the readers to know about the works that have already been done and the latest trends in this field. The manuscript has covered the latest immobilization techniques and the site-directed mutagenesis approaches which are readily being performed to confer the desirable property in wild-type α-amylases. Furthermore, it will state the inadequacies and the numerous obstacles coming in the way of its production during upstream and downstream steps and will also suggest some measures to obtain stable and industrial-grade α-amylase.
α-淀粉酶是最古老和多功能的淀粉水解酶，可在工业中替代淀粉的化学水解。它能裂解淀粉和其他相关多糖的α-(1,4)-D-葡萄糖苷键，生成葡萄糖、麦芽糖和极限糊精等简单糖。α-淀粉酶占总酶市场的 30%左右。由于其优越的特性，α-淀粉酶是所有现有淀粉酶中用于水解多糖的最广泛使用的酶。糖苷水解酶家族 13 的内切α-淀粉酶是一种广泛使用的生物催化剂，在淀粉加工、洗涤剂、纺织、造纸和制药等行业具有多种生物技术应用。除此之外，它还有一些新颖的应用，包括用于药物输送的聚合材料、生物修复剂、生物乳化剂和生物膜抑制剂。本综述将通过提供微生物α-淀粉酶未探索的方面来填补这一研究空白。它将使读者了解已经完成的工作和该领域的最新趋势。本文涵盖了最新的固定化技术和定点突变方法，这些方法正在被用来赋予野生型α-淀粉酶所需的特性。此外，它还将指出在上游和下游步骤中生产α-淀粉酶所面临的不足和众多障碍，并提出一些获得稳定和工业级α-淀粉酶的措施。
