Amylolytic Enzymes

Flexible and expeditious assay for quantitative monitoring of alpha-amylase and amyloglucosidase activities

“…Starch is a widespread raw material with several application fields that cover food (including confectionery and drinks), feed, pharma, chemical, and paper industries [1]. In most of these applications, starch is submitted to a hydrolysis process that aims the conversion of the polymeric chain composed by two high-molecular weight units (amylose and amylopectin) into its primary units (glucose) [2] mediated by amylolytic enzymes. Among the amylolytic enzymes, which act on starch’s polymeric chain as well in its related oligo- and polysaccharides, alpha-amylase, and amyloglucosidase are the most widespread biocatalysts used in the hydrolytic process [2].…”

“…In most of these applications, starch is submitted to a hydrolysis process that aims the conversion of the polymeric chain composed by two high-molecular weight units (amylose and amylopectin) into its primary units (glucose) [2] mediated by amylolytic enzymes. Among the amylolytic enzymes, which act on starch’s polymeric chain as well in its related oligo- and polysaccharides, alpha-amylase, and amyloglucosidase are the most widespread biocatalysts used in the hydrolytic process [2]. It is then important to control the activity of these enzymes in two major complementary roles: as a quality control tool, for monitoring enzyme activity along time and batch to batch reproducibility in different industrial and laboratory applications, and also as a research tool, for studying novel strategies to improve the efficiency of the overall process.…”

Pullulanase: unleashing the power of enzyme with a promising future in the food industry

“…The research is driven mainly by the vast diversity of microorganisms, both phylogenetics, and ecogeographic ( Soares et al, 2012 ). The enzymes that degrade pullulan (Pullulanase) has been reported from plants [Solarium tuberosum L. (Potato; Ishizaki et al, 1983 ), Spinacia oleracea L. (Spinach; Renz et al, 1998 ), Hordeum vulgare (Barley; Møller et al, 2015 ), and Manihot esculenta Crantz (Cassava; Wangpaiboon et al, 2023 )], yeasts [Clavispora lusitaniae ABS7 ( Dakhmouche Djekrif et al, 2021 )], fungi [Aureobasidium pullulans ( Hamidi, et al, 2019 )]and bacteria [mesophilic ( Bacillus macerans , and Bacillus acidopullulyticus ), thermophilic and hyperthermophilic bacteria ( Clostridium thermosulfurogenes , Bacillus stearothermophilus, and B. naganoensis ) ( Gomes et al, 2003 ; Gangadharan and Sivaramakrishnan, 2009 ; Song et al, 2017 )]. In the saccharification and brewing process, the pullulanase used has been obtained from Bacillus spp and Klebsiella spp.…”