ReviewImprovement of microbial α-amylase stability: Strategic approaches

- Stable microbial α-amylases are required for industrial applications in robust conditions.
- Thermo and pH tolerance, Ca2+ independency and oxidant stability are major concerns.
- Stable α-amylases are obtained from extremophiles and genetically manipulated non extremophiles.
- Stability of α-amylases can also be improved by different methods.
- This review summarized various strategies used for the improvement of α-amylase stability.

Microbial α-amylase being a vital enzyme in industrial biotechnology, has also received enormous attention in academic field. Although a huge number of α-amylases from different sources have been mentioned in the literature, only few of them are able to meet the industrial demands. Thermostability, pH tolerance, calcium independency and oxidant stability and very high starch hydrolyzing efficiency are the important criteria for the diverse applications of α-amylase in starch based industries. Owing to biotechnological importance, its stability is a major concern for its economic viability. Stable microbial α-amylase can be obtained: (i) from extremophiles and genetically manipulated non extremopliles, and (ii) through improving stability by immobilization, chemical modification, protein engineering and augmenting with different additives. The present review is an attempt to compile the different strategies employed till date to obtain stable α-amylase.

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