Cereal α-amylases -: an overview

This review article covers various facets of cereal alpha-amylase research, i.e. definition, history, types, sources, classification based on their mode of action, assay methods, molecular basis of alpha-amylase induction during malting; isolation, fractionation, purification procedures, purity criteria, kinetic properties of cereal amylases and their activators, stabilizers and inhibitors, alpha-amylase and its active site, mechanism of action, primary, secondary and tertiary structures. In this article emphasis is also given to recently characterized finger millet alpha-amylases. The future perspectives of the cereal alpha-amylases are also mentioned. (c) 2005 Elsevier Ltd. All rights reserved.