Alpha Amylase Enzyme Lab Report

2.1 Alpha amylase enzyme Fermentation is the one of the technique for the production of various enzymes. Nowadays, enzyme plays an important role in food, detergent, paper and textile industry. As known, the objective of this project is to produce alpha-amylase enzyme. Both solid-state and submerged fermentation are used for enzyme production. Both bacteria and fungi produce desirable enzymes when fermented on available substrates (Subramaniyam and Vimala, 2012). Enzymes of alpha-amylase are important enzymes use in starch processing industries for hydrolysis of polysaccharides which mainly composed of long chains of monosaccharide units bound together by glycosidic linkages. Alpha-amylase enzyme converts starch into simple sugar constituents

2003 and Van der Maarel et al. 2002). The coating treatment presents to make the surface of paper adequately smooth and strong to enhance the writing quality of the paper. In this application, the viscosity of the natural starch is too high for paper sizing and this can be adjusted by degrading the polymer with α- amylases to a certain extent in a batch or continuous processes. Starch is a great sizing agent for the finishing of paper, developing the erasebility and quality, besides being a satisfying coating for the paper. The size improves the strength and stiffness in paper. Cold active α-amylase is also very practical for paper industry as it lessen the viscosity of starch for appropriate coating of paper (Bruinenberg et al. 1996 and Gupta et al.

Thermostability is a desired feature of all of the industrial enzymes. Thermostable enzymes isolated from thermophilic organisms have established an amount of profitable function because of their stability. Thermostable amylolytic enzymes have been presently researched to upgrade industrial development of starch degradation as enzymatic starch saccharification and liquefaction are achieved at high temperatures (100–110°C) and these thermostable enzyme are of large interest for the manufacture of beneficial products like glucose, maltose, maltodextrins, dextrose syrup, and crystalline dextrose (Asgher et al., 2007; Gomes, 2003; Stamford, 2001). According to Vimala and Subramaniam (2012), the previous researcher presumed that the perfect method of production of enzymes from bacteria is by employing submerged fermentation. Bacillus subtilis, Bacillus amyloliquefaciens, Bacillus licheniformis, and Bacillus stearothermophilus are acknowledged to be competent microbial producers of thermostable α-amylase, and these have been extensively used for profit-making production of the enzyme for numerous applications (Prakash et al. 2012). However, SSF is more potent than SmF for bacterial enzyme production exposed from earlier investigation. The major reason can be attributed to the metabolic differences. In the case of SmF, the build-up of a variety of intermediate metabolites