Fungal Biotechnology: Fungal Amylases and Their Applications

Cripwell, Rosemary A.; Zyl, Willem H. van; Viljoen-Bloom, Marinda

doi:10.1016/b978-0-12-809633-8.21082-0

Cited by 5 publications

(4 citation statements)

References 98 publications

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“…Therefore, these three enzymes (α‐amylase, xylanase, and cellulase) were used in this study. Fungal α‐amylase is a hydrolase enzyme used in food processing which can hydrolyze 1,4‐glycosidic linkages into starch molecules (amylose and amylopectin) and, at a lower rate, maltodextrins and oligosaccharides (Cripwell et al., 2021). Xylanase is a hydrolase, which can randomly attack the arabinoxylan (AX) backbone and break the glycosidic linkages in AX, result in changing the functional and physicochemical properties of AX (Dahiya & Singh, 2019).…”

Section: Introductionmentioning

confidence: 99%

Individual and combined effects of α‐amylase, xylanase, and cellulase on the breadmaking and nutritional properties of steamed bun enriched in wheat bran

Liu

Brennan

et al. 2023

Journal of Food Science

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The present study investigates the effects of α‐amylase (6 and 10 ppm), xylanase (70 and 120 ppm), and cellulase (35 and 60 ppm) on the physicochemical characteristics and nutritional quality of Chinese steamed bun (CSB) incorporated with 15% wheat bran (WB). Compared to the single enzyme, the combined enzymes improved the specific volume of CSB up to the highest value (2.50 mL/g) and decreased the hardness to the minimum value (299.61 g) when the concentration was 6, 120, 35 ppm. Additionally, the combined enzymes (6, 120, and 35 ppm) significantly (p < 0.05) decreased the total dietary fiber from 14.65% to 13.10% and hence increased the area under the reducing sugar release curve during in vitro digestion from 302.12 to 357.26 mg/g. Consequently, enzymes combination can significantly improve the quality of WB CSB, whereas reduce the nutritional value of WB CSB.

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Section: Introductionmentioning

confidence: 99%

Individual and combined effects of α‐amylase, xylanase, and cellulase on the breadmaking and nutritional properties of steamed bun enriched in wheat bran

Liu

Brennan

et al. 2023

Journal of Food Science

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“…Amylases are glycoside hydrolases, enzymes that catalyze the hydrolysis of complex sugar such as starch (food stored in plants) and glycogen (food stored in animals) into subsequent simpler sugar molecules. 1 They separate the connecting bonds between subunits in polysaccharides, producing monosaccharides (glucose) and disaccharides (maltose). The polysaccharide (starch) contains glucose sub-units joined by glycosidic bonds made from amylose and amylopectin polymer.…”

Section: Introductionmentioning

confidence: 99%

“…2 Amylases are present in living plants, animals and microbes like fungi and bacteria. 1,3,4 The varied kinds of amylases include α (alpha) amylases which are presents in animals and microbes. The β (beta) and γ (gamma)-amylase presents in plants, differ in how they separate bonds in complex sugar molecules.…”

Section: Introductionmentioning

confidence: 99%

“…They are significantly for wastewater treatment, Starch saccharification and liquefaction 8 and other varied industrial applications ranging from food, chemicals and fuel for transport. 1,4 The research study aimed to identify soil bacteria, screened and optimized for growth conditions and energy sources potentially for amylase enzyme production.…”

Section: Introductionmentioning

confidence: 99%

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Studies on screening and optimization of amylase enzyme production using bacteria isolated from soil

Bello¹,

Abdulkadir²,

Sanusi³

et al. 2021

JMEN

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Various inevitable parameters have been studied, searching for prospect enhancement of amylase enzyme production using limited energy, time and resources. These parameters include microbes, culture conditions and carbon sources. The present study aimed at screening and optimization of soil bacteria for their ability to degrade starch and produce amylase enzyme. The starch agar plate method was used to screen bacteria and submerged fermentation was for enzyme production. The mean bacterial counts of samples from Kasarawa (KS), Runjin sambo (RS) and Kalambaina (KL) area were 4.5×106, 6.6×106 and 4.1×106 CFU/g respectively. The mean hydrolysis zone of RS 23.3mm was maximal followed by KL 16.8mm and KS 16.3mm in diameter. Morphological and biochemical characteristics of the screened isolate were identified as KS-1 (Bacillus subtilis), RS-1 (Bacillus licheniformis) and KL-2 (Bacillus cereus). Production of amylase enzyme depends on growth parameters and energy sources which enzyme activity was optimal at 48hrs and 72hrs for Bacillus licheniformis and Bacillus subtilis respectively. The increased in temperature showed increased in enzyme activity by three (3) of the bacterial species between 25 and 55°C. The enzyme activity ranged from B. subtilis 1.78 to 4.55, B. licheniformis 2.97 to 6.52 and B. cereus 1.31 to 3.03Uml-1. Meanwhile, all the isolates differed significantly. The enzyme activity of B. licheniformis was optimal at pH 7 (5.02Uml-1) and pH 8 (4.44Uml-1). The B. subtilis and B. cereus enzyme activity ranged from 2.04 to 4.85Uml-1 and 1.51 to 3.85Uml-1 respectively followed the same decreased trend as B. licheniformis. The best-observed carbon source was starch 5.67Uml-1 used by B. licheniformis, 3.89Uml-1 B. cereus and 3.55Uml-1 B. subtilis. In contrast, the nitrogen source was yeast extract utilized best by B. licheniformis 4.55Uml-1, B. subtilis 3.61Uml-1 and B. cereus 3.13Uml-1. The study presented Bacillus sp. 48hrs, 50°C, neutral pH, starch and yeast extract as the best parameters observed for amylase enzyme production.

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