Categorizing Phenomenal features of α-Amylase (Bacillus species) using Bioinformatic Tools

Abstract

α- Amylase is an industrially important enzyme which hydrolyses starch and glycogen and yields glucose and maltose. α- amylase is used in ethanol production to break starches in grains into fermentable sugars, food industry, pharmaceutical industries, and detergents and in the tanning industries. An attempt has been made to use computational tools to characterize various parameters of α-amylase. The physicochemical properties were computed using ProtParam tool. It was found that the molecular weight ranged between 52911.4-60557.1Da, the pI of all the α-amylase was found to be basic in nature, the stability index of all the enzymes was found to be less than 40 and the grand hydropathy (GRAVY) was found to be negative  indicating stability of the enzymes. The secondary structures of enzymes were predicted by SOPMA tool. The random coils predominated the other conformations. Multiple sequence alignment and the phylogenetic analysis were carried out by CLC workbench. Neighbour joining algorithm was used for constructing a phylogenetic tree. The 3D structures of the enzymes were predicted using ESyPred3D server. The above mentioned tools help the biochemist, researchers and students to use these tools for analyzing the properties of proteins.

Keywords: α-Amylase, ProtParam, SOPMA, CLC workbench, ESyPred3D.