Comparative study of various entraped techniques of immobilization using amylase

摘要

In this study, alpha-amylase was immobilized in various matrices like sodium alginate, polyacrylamide, agar agar and gelatin.The present objective is to compare the activity of the immobilized enzyme by various methods in hydrolyzing the starch molecule. The activity of the enzyme immobilized by sodium alginate was found to be higher than the remaining methods. Enzymes are biological catalysts. They increase the rate of chemical reactions taking place within living cells without themselves sufferingany overall change. Amylases are among the most important industrial enzymes and are of great significance in present day biotechnology Two major classes of amylases have been identified namely (5-amylases and glucoamylases in addition to this p-amylases, which is generally plant origin has also been reported a few microbial sources. Amylases are characterized by their ability to hydrolyze glucosidic linkages in polysaccharide. Alpha-amylases (endo 1, 4-a-D-glucan glucohydrolase, EC 3.2.1.1) are extracellular and acts on starch components. The a-amylases may be derived from several bacteria, yeasts and fungi. Bacterial amylase, however, is generally preferred over fungal amylase due to its thermostability and also it minimizes the contamination risk and reduces reaction time. Strains of Bacillus sp., mainly Bacillus subtiiis, Bacillus licheniformis. Bacillus amyloliquefaciens and Bacillus megaterium are employed. Among these Bacillus subtiiis strains are employed for commercial application'.