Purification, properties, and characterization of amylase: a review

Abstract

Amylase is a biological macromolecule that catalyzes the hydrolysis of starch or glycogen. It has a wide range of applications in various fields such as sugar making, pulp making, textiles, and medicine. There are different types of amylases, with α-amylase and β-amylase being the most common. Additionally, the structures and catalytic properties of amylases produced by different species vary. This article reviews the purification, enzymatic properties, and structural characterization of amylase, providing a reference for clarifying the catalytic characteristics of amylase and better controlling its catalytic reaction.