Improvement of microbial α-amylase stability: Strategic approaches
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- 作者：Tapati Bhanja Deya ; Arvind Kumara ; Rintu Banerjeeb ; rb@iitkgp.ac.in" class="auth_mail" title="E-mail the corresponding author ; Piyush Chandnaa ; Ramesh Chander Kuhada ; 1 ; kuhad85@gmail.com" class="auth_mail" title="E-mail the corresponding author
- 关键词：TAKA/TAA ; α-amylase from Aspergillus oryzae ; BLA ; α-amylase from Bacillus licheniformis ; BSUA ; α-amylase from Bacillus subtilis ; BAA ; α-amylase from Bacillus amyloliquefaciens ; AHA ; α-amylase from Pseudoalteromonas haloplanctis ; PWA ; α-amylases from Pyrococcus woesei ; PFA ; α-amylase from Pyrococcus furiosus ; BStA ; α-amylase from Bacillus stearothermophilus ; TIM ; Triosephosphate isomerase ; ILs ; ionic liquids
- 刊名：Process Biochemistry
- 出版年：2016
- 出版时间：October 2016
- 年：2016
- 卷：51
- 期：10
- 页码：1380-1390
- 全文大小：1588 K
文摘
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Stable microbial α-amylases are required for industrial applications in robust conditions.
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Thermo and pH tolerance, Ca2+ independency and oxidant stability are major concerns.
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Stable α-amylases are obtained from extremophiles and genetically manipulated non extremophiles.
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Stability of α-amylases can also be improved by different methods.
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This review summarized various strategies used for the improvement of α-amylase stability.