Effect of Modulators on Activity of Amylase Isolated From Hordeum Vulgare

C. Shechinah Felice¹*, Nizamuddin¹, Ajay Gauro¹, Aditya¹ and Jay Kishore Gupta¹

¹Department of Biotechnology, Koneru lakshmaiah College of Engineering, Vaddeswaram - 522 502 India

ABSTRACT: Amylases 1-6 are enzymes associated with the degradation of starch and are found to exist in different forms. (EC 3.2.1.1 ) (CAS# 9014-71-5) (Alternate names: 1, 4-a-D-glucan glucanohydrolase; glycogenase) The ?-amylases are calcium metalloenzymes, completely unable to function in the absence of calcium. By acting at random locations along the starch chain, a-amylase breaks down long-chain carbohydrates, ultimately yielding maltotriose and maltose from amylose, or maltose, glucose and “limit dextrin” from amylopectin. The present study focused on the isolation of amylase from plant sources and further to study the effect of various modulators (Inhibitors and Activators) on the activity of the enzyme. Organic compounds and inorganic salts were considered to enumerate the affect of these substances on the activity of crude amylase.

KEYWORDS: Amylase; estimation; maltose; modulators; spectrophotometry

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