By Jonathan S. Dordick (auth.), Jonathan S. Dordick (eds.)
The program of enzymes or entire cells (fermentatively lively or resting; microbial, plant, or animal) to hold out selective changes of business value is the crucial topic of commercial biocatalysis. ordinarily, biocatalysis has been within the area of the lifestyles scientist or biochemical engineer. notwithstanding, fresh advances during this box have enabled biocatalytic approaches to compete head on with, and now and again out practice, traditional chemical processing. Chemo-biocatalytic structures are being constructed thereby combining the main beautiful positive factors of bio catalysts, particularly excessive specificity, with these of chemical catalysts, corresponding to excessive reactivities and broad substrate specificities. consequently, artificial chemists and chemical engineers at the moment are starting to use biocatalysts as hugely selective reagents in chemical synthesis and processing. This ebook is ready biocatalysts and their prior, current, and strength functions within the foodstuff, pharmaceutical, and chemical industries. The con cept of the ebook didn't emanate from a gathering. really, it's a compila tion of chosen examples the place biocatalysis both has already made an important effect within the aforementioned industries, or has the aptitude to make a considerable contribution. i've been lucky to have assembled contributions from world-class researchers within the box of biocatalysis. Their well timed contributions are basically appreciated.
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Additional resources for Biocatalysts for Industry
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We will cover both in this chapter, dealing first with a-amylase, then with glucoamylase and p-amylase, and finally with other exo-amylases that are now becoming better known. There have been many reviews of the various amylases, either together or separately. However, the recent rapid increase in the knowledge of enzyme structure and function, obtained by traditional as well as by new methods entailing use of recombinant DNA techniques, makes a new treatment of this very important family appropriate.
4, 14 Recently 40 Chapter 3 an a-amylase from B. stearothermophilus was introduced commercially for use in starch liquefaction. 2. Action Pattern The a-amylase from B. amyloliquefaciens is the most studied a-amylase from any Bacillus strain. This enzyme degrades soluble starch, amylose, amylopectin, and glycogen. 16, 17 Native corn starch granules are slowly attacked, while those of potato starch are not touched at all. 18 Amylose and amylopectin hydrolysis initially gives mostly maltose, maltotriose, maltohexaose, and maltoheptaose, with the latter being hydrolyzed slowly to glucose and maltohexaose.