AMYLASES

INTRODUCTION

Amylase is a digestive enzyme that helps in the

breakdown of carbohydrates by breaking the bonds
between sugar molecules in polysaccharides through a
hydrolysis reaction.
It can be found in animals, plants, and bacteria.
CLASSIFICATION

-Amylase
The -amylases are calcium metalloenzymes,
completely unable to function in the absence of calcium.
-amylase breaks down long-chain carbohydrates,
ultimately yielding maltotriose and maltose from
amylose, or maltose, glucose and from amylopectin.
Because it can act anywhere on the substrate, -
amylase tends to be faster-acting than -amylase. In
animals, it is a major digestive enzyme.
 In human physiology, both the salivary and
pancreatic amylases are -amylases.
The -amylases form is also found in plants,
fungi and bacteria (Bacillus).
-Amylase
Another form of amylase is also synthesized
by bacteria, fungi, and plants.
 -amylase catalyzes the hydrolysis of two glucose
units (maltose) at a time.
During the ripening of fruit, -amylase breaks
starch into maltose, resulting in the sweet flavor of
ripe fruit.
Both -amylase and -amylase are present in
seeds; -amylase is present in an inactive form prior
to germination.
Many microbes also produce amylase to degrade
extracellular starches.
 -Amylase
-Amylase glycosidic linkages at the nonreducing end of
amylose and amylopectin, yielding glucose.
The -amylase has most acidic optimum pH of all
amylases.
USES

Fermentation
Alpha and beta amylases are important in brewing beer
and liquor made from sugars derived from starch.
STARCH CONVERSION
In starch industry,converting starch in to glucose and
fructose syrup.
 Flour additive
Amylases are used in breadmaking and to break down
complex sugars, such as starch (found in flour), into simple
sugars.
Yeast then feeds on these simple sugars and converts it into
the waste products of alcohol and CO2. This imparts flavour
and causes the bread to rise.
Bakers with long exposure to amylase-enriched flour are at
risk of developing dermatitis or asthma.
 Industrial Uses for Amylase
Amylases can be used in the production of high-fructose corn syrup,
as well as in alcohol production and brewing industries.
Agriculturally, amylase has been used to develop a more digestible
feed for animals.
In addition, Amylase is found in yeast, which is used in breadmaking.
It is important when breaking down the flour (starch) into simple
sugars to feed to yeast.
The yeast then breaks down the sugars into alcohol and carbon
dioxide to cause the bread to rise and give it its tasty flavor.
 Medical uses
Amylase also has medical applications in the use of
Pancreatic Enzyme Replacement Therapy (PERT). It is
one of the components to help in the breakdown of
carbohydrates into simple sugars.
Other uses
When used as a food additive, and may be derived
from pancreas or mould mushroom.
 Bacilliary amylase is also used in clothing and dishwasher
detergents to dissolve starches from fabrics and dishes.
Factory workers who work with amylase for any of the
above uses are at increased risk of occupational asthma.
CLINICAL SIGNIFICANCE

Bood serum amylase may be measured for purposes of

medical diagnosis.
A higher than normal concentration may reflect one of
several medical conditions, including acute inflammation of
the pancreas but also perforated peptic ulcer, ovarian cyst,
strangulation, ileus, mesenteric ischemia,
macroamylasemia and mumps.
Amylase may be measured in other body fluids, including
urine and peritoneal fluid.