GLUCOAMYLASES - MICROBIAL SOURCES, INDUSTRIAL APPLICATIONS AND MOLECULAR-BIOLOGY - A REVIEW

Glucoamylase (EC 3.2.1.3) hydrolyzes polysaccharides from the nonreduc ing chain ends by cleaving alpha-1,4 and alpha-1,6 glycosidic bonds co nsecutively. Glucoamylases are used mainly in the production glucose s yrup, high fructose corn syrup, and in whole grain and starch hydrolys is for alcohol production. This paper reviews the status of glucoamyla ses with respect to microbial sources, biochemical and physical proper ties. Methods used to assay glucoamylase activity are also compared, w ith reference being made to the specificity of spectrophotometric meth ods in detecting end products of the enzyme action. Commercial glucoam ylases and development of immobilization techniques are discussed. Als o, structural analysis of glucoamylase and the main amino acids involv ed in catalysis and starch binding are emphasized. The cloning of the glucoamylase gene in Saccharomyces cerevisiae for the brewing of low c alorie beer is presented. This review highlights the use of glucoamyla se in the food industry.