文章基本信息

标题：α-Amylases from Microbial Sources – An Overview on Recent Developments
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作者：Sivaramakrishnan, Swetha ; Gangadharan, Dhanya ; Nampoothiri, Kesavan Madhavan 等
期刊名称：Food Technology and Biotechnology
印刷版ISSN：1330-9862
电子版ISSN：1334-2606
出版年度：2006
卷号：44
期号：2
页码：173-184
语种：English
出版社：Sveuciliste u Zagrebu - Faculty of Food
摘要：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.
关键词：α-amylase; α-1;4-O-glycosidic bonds; fermentation; process optimization; enzyme characteristics; enzyme engineering