Cereal α-amylases—an overview

This review article covers various facets of cereal α-amylase research, i.e. definition, history, types, sources, classification based on their mode of action, assay methods, molecular basis of α-amylase induction during malting; isolation, fractionation, purification procedures, purity criteria, kinetic properties of cereal amylases and their activators, stabilizers and inhibitors, α-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 α-amylases. The future perspectives of the cereal α-amylases are also mentioned.