Production and application of amylase
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PRODUCTION AND APPLICATION OF AMYLASE . GROUP # 5 SUBMITTED TO : Dr. Hajra Sadia GROUP MEMBERS :- Maarej Khan Zara Taimoor Rameeza Hassan Maryam Jadoon Hanzala Jahangir Maham Nadeem Shehrbano Akhtar. AMYLASE :. enzymes that break down starch or glycogen

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PRODUCTION AND APPLICATION OF AMYLASE

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Production and application of amylase

PRODUCTION AND APPLICATION OF AMYLASE

GROUP # 5

SUBMITTED TO : Dr. HajraSadia

GROUP MEMBERS :-

Maarej Khan

Zara TaimoorRameeza Hassan

MaryamJadoonHanzala Jahangir

MahamNadeemShehrbanoAkhtar


Amylase

AMYLASE :

enzymes that break down starch or glycogen

produced by a variety of living organisms: bacteria, plants and humans.

major advantage of using micro organisms for the production of amylases is in economical bulk production capacity and microbes are also easy to manipulate to obtain enzymes of desired characteristics

α-amylase (alpha-amylase) - Reduces the viscosity of starch by breaking down the bonds at random, therefore producing varied sized chains of glucose


Microbial production of amylase

Microbial production of amylase

  • MICROORGANISM: Bacillus spp. Why bacteria? Why not fungus?

  • INOCULUM AND FERMENTATION MEDIUM: addition of sterile distilled water into nutrient agar slants, and incubated.

  • FERMENTATION MEDIUM:-Bacteriological peptone -Magnesium sulfate-Potassium chlorate -Starch

  • EXTRACTION OF AMYLASE FROM FERMENTATION MEDIUM: fermentation medium is harvested by centrifugation at 5000 rpm for 20 min at 4°C.The supernatant is collected to estimate the amylase activity

  • SUBMERGED FERMENTATION: why advantageous?

  • OPTIMUM TEMPERATURE: 35°C

  • OPTIMUM pH: 7

  • OPTIMUM TIME: 10hours


Applications

“APPLICATIONS”

  • Starch Conversion

  • Detergents Industry

  • Fuel Alcohol Production

  • Food and Beverages for example in sweets, syrups, baked goods, ice-cream or tomato ketchup

  • Textile Industry

  • Paper Industry


Thank you

Thank you!


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