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Abstract
Enzymes are specialized proteins that function in the acceleration of metabolic reactions over a million fold. Almost all bacterial cells are capable of producing certain enzymes that are needed for various chemical conversions. Some of these enzymes are produced to be involved in the surrounding environment of the bacterial cells and called extracellular enzymes.
Amylase family is a group of enzymes that convert starch into maltodextrin, modified starch, or glucose and fructose syrups. This family comprises approximately 30% of the world’s enzymes. Amylases have a wide range of commercial applications in many.fields, such as clinical, medicinal and analytical chemistry as well as their uses in textile, laundry, porcelain detergents, food brewing, baking and distilling industries.
During the past decade, many microbial amylases have been purified and characterized.
This study aimed to isolate the hyperproductive strains of bacteria from the Egyptian soil, in addition to, Bacillus subtilis strain (6633).
This work also described the methods of purification and characterization of purified amylases such as pH, optimum temperature, thermal stability and the effect of some inhibitors on the activity of the amylase enzyme.