matches PSF-TEF1-NH2-AMY-HA-FXA – ALPHA-AMYLASE SECRETION AND HA TAG PLASMID. 1 Product Result. | Match Criteria: Product Name. α-Amylase EC# Synonyms: 1,4-alpha-D-glucan glucanohydrolase α- Amylase catalyzes the endohydrolysis of 1,4-α-D-glucosidic linkages in. Some aspects of the mechanism of complexation of red kidney bean alpha- amylase inhibitor and alpha-amylase. by WILCOX, E.R.. Additional authors.
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Amylase is present in the saliva of humans and some other mammals, where it begins the chemical process of digestion. Foods that contain large amounts of starch but little sugar, such as rice and potatoesmay acquire a slightly sweet taste as they are chewed because amylase degrades some of their starch into sugar.
The pancreas and salivary gland make amylase alpha amylase to hydrolyse dietary starch into disaccharides and trisaccharides which are converted by other enzymes to glucose to supply the body with energy. Plants and some bacteria also produce amylase. As diastaseamylase is the first enzyme to be discovered and isolated by Anselme Payen in In animalsit is a major digestive enzyme, and its optimum pH is 6.
Many microbes also produce amylase to degrade extracellular starches. Alpha and beta amylases are important in brewing beer and liquor made from sugars derived from starch.
Amylase – Wikipedia
In fermentationyeast ingest sugars and excrete alcohol. In beer and some liquors, the sugars present at the beginning of fermentation have been produced by “mashing” grains or other starch sources such as potatoes. In traditional beer brewing, malted barley is mixed with hot water to create a “mash,” which is held at a given temperature to allow the amylases in the malted grain to convert the barley’s starch into sugars.
Different temperatures optimize the activity of alpha or beta amylase, resulting in different mixtures of fermentable and unfermentable sugars. In selecting mash temperature and grain-to-water ratio, a brewer can change the alcohol content, mouthfeel, aroma, and flavor of the finished beer. In some historic methods of producing alcoholic beverages, the conversion of starch to sugar starts with the brewer chewing grain to mix it with saliva.
Amylases are used in breadmaking and to break down complex sugars, such as starch found in flourinto simple sugars.
Meaning of “amilasa” in the Spanish dictionary
Yeast then feeds on these simple sugars and converts it into the waste products of alcohol and CO 2. This imparts flavour and causes the bread to rise. While amylases are found naturally in yeast cells, it takes time for the yeast to produce enough of these enzymes to break down significant quantities of starch in the bread.
This is the reason for long fermented doughs such as sour dough. Modern breadmaking techniques have included amylases often in the form of malted barley into bread improverthereby making the process faster and more practical for commercial use.
Alpha amylase is often listed as an ingredient on commercially package milled flour. Bakers with long exposure to amylase-enriched flour are at risk of developing dermatitis  or asthma. In molecular biologythe presence of amylase can serve as an additional method of selecting for successful integration of a reporter construct in addition to antibiotic resistance. As reporter genes are flanked by homologous regions of the structural gene for amylase, successful integration will disrupt the amylase gene and prevent starch degradation, which is easily detectable through iodine staining.
It is one of the components in Sollpura Liprotamase to help in the breakdown of saccharides into simple sugars. An inhibitor of alpha-amylase, called phaseolaminhas been tested as a potential diet aid.
When used as a food additiveamylase has E number E, and may be derived from swine pancreas or mould mushroom. Bacilliary amylase is also used in clothing and dishwasher detergents to dissolve starches from fabrics and dishes.
Factory workers who work with amylase for any of the above uses are at increased risk of occupational asthma. Five to nine percent of bakers have a positive skin test, and a fourth to a third of bakers with breathing problems are hypersensitive to amylase. Blood serum amylase may be measured for purposes of medical diagnosis. A higher than normal concentration may reflect one of several medical conditions, including acute inflammation of the pancreas it may be measured concurrently with the more specific lipase but also perforated peptic ulcertorsion of an ovarian cyststrangulationileusmesenteric ischemia, macroamylasemia and mumps.
Amylase may be measured in other body fluids, including urine and peritoneal fluid. A January study from Washington University in St. Louis suggests that saliva tests of the enzyme could be used to indicate sleep deficits, as the enzyme increases its activity in correlation with the length of time a subject has been deprived of sleep.
InErhard Friedrich Leuchs — described the hydrolysis of starch by saliva, due to the presence of an enzyme in saliva, ” ptyalin “, an amylase. Saccharides are a food source rich in energy. Following the agricultural revolution 12, years ago, human diet began to shift more to plant and animal domestication in place of gathering and hunting. Large polymers such as starch are partially hydrolyzed in the mouth by the enzyme amylase before being cleaved further into sugars.
Therefore, humans that contained amylase in the saliva would benefit from increased ability to digest starch more efficiently and in higher quantities. Despite the obvious benefits, early humans did not possess salivary amylase, a trend that is also seen in evolutionary relatives of the human, such as chimpanzees and bonoboswho possess either one or no copies of the gene responsible for producing salivary amylase.
A duplication event of the AMY1 gene allowed it to evolve salivary specificity, leading to the production of amylase in the saliva. In addition the same event occurred independently in rodents, emphasizing the importance of salivary amylase in organisms that consume relatively large amounts of starch.
However, not all humans possess the same number of copies of the AMY1 gene. Populations known to rely more on saccharides have a higher number of AMY1 copies than human populations that, by comparison, consume little starch. The number of AMY1 gene copies in humans can range from six copies in agricultural groups such as European-American and Japanese two high starch populations to only copies in hunter-gatherer societies such as the BiakaDatogand Yakuts.
The correlation that exists between starch consumption and number of AMY1 copies specific to population suggest that more AMY1 copies in high starch populations has been selected for by natural selection and considered the favorable phenotype for those individuals.
Therefore, it is most likely that the benefit of an individual possessing more copies of AMY1 in a high starch population increases fitness and produces healthier, fitter offspring. This fact is especially apparent when comparing geographically close populations with different eating habits that possess a different number of copies of the AMY1 gene. Such is the case for some Asian populations that have been shown to possess few AMY1 copies relative to some agricultural population in Asia.
This offers strong evidence that natural selection has acted on this gene as opposed to the possibility that the gene has spread through genetic drift. From Wikipedia, oancreatica free encyclopedia. Structure of barley beta-amylase. The Chemistry of Life: Eight Lectures on the History of Biochemistry.
The Organic Chemistry of Enzyme-catalyzed Reactions 2nd ed. New York, New York: Molecular Biology and Biotechnology: A Comprehensive Desk Reference. Retrieved 17 May Retrieved 27 March Human Biology and Health. Journal of the American Academy of Dermatology. The Journal of Asthma. Archived from the original PDF on Occupational and Environmental Medicine. Annalen der Physikvol. Cuvier, Schwann and Schleiden”.
Annales de chimie et de physique. Common for blood tests CPT — Ferritin Serum iron Transferrin saturation Total iron-binding capacity Transferrin Transferrin receptor.
Alpha-amylase – Wikipedia
Amylase Lipase Pancreatic lipase. Allosteric regulation Cooperativity Enzyme inhibitor Enzyme activator.
EC number Enzyme superfamily Enzyme family List of enzymes. Molecular and Cellular Biology portal. Retrieved from ” https: Chemical pathology EC 3.