BIOMOLECULES AND ENZYMES

Detailed explanation-1: -Alpha-amylase catalyses the hydrolysis of internal alpha-glucosidic linkages in starch and other related oligo-and polysaccharides. These enzymes are widespread among the higher plants, animals and micro-organisms. Cereal alpha-amylases play an important role in the production of beer and other alcoholic beverages.

Detailed explanation-2: -amylase, any member of a class of enzymes that catalyze the hydrolysis (splitting of a compound by addition of a water molecule) of starch into smaller carbohydrate molecules such as maltose (a molecule composed of two glucose molecules).

Detailed explanation-3: -Amylase is a suitable enzyme as a catalyst for the chemical decomposition of starch. This enzyme is of great importance, and its production is highly profitable. -Amylase is among the most important amylases produced naturally by animals, plants, and microorganisms.

Detailed explanation-4: -The three catalytic residues Glu219, Asp193 and Asp294 in the present enzyme, and in all -amylase family enzymes (Henrissat, 1991; Takata et al., 1992; Svensson, 1994) are fully conserved in amino acid sequences and in the three-dimensional structures so far known (Katsuya et al., 1998).

Detailed explanation-5: -Amylase catalyzes the hydrolysis of starch (polysaccharide form of glucose) into maltose (a disaccharide of glucose).