Amylase is an international, peer-reviewed, open-access journal that publishes top-quality original research, insightful reviews and hot news in the field of amylolytic and related enzymes in its widest sense. In general, any work focused on cloning and sequencing, expression and biochemical characterization, tertiary structure determination, structure/function relationships and protein design as well as the evolution of starch hydrolases and related alpha-glucan active enzymes with the emphasis on their application in biotechnology and medicine, will be considered. With respect to the well-established sequence-based classification of glycoside hydrolases (GH) within the CAZy database, any members of the GH families/clans of alpha-amylase (i.e. various hydrolases, transferases and isomerases), beta-amylase and glucoamylase are relevant to submit; the alpha-glucosidases from related GH families are also of relevance. In addition, the studies based on the non-catalytic domains, especially starch-binding domains classified in CAZy under the carbohydrate-binding module (CBM) families, are also within the scope of the journal. Finally, a space is also offered to inhibitory studies of amylolytic enzymes.
Journal Editor: Stefan Janecek, Slovak Academy of Sciences & University of SS Cyril and Methodius, Slovakia
Editors: Carsten Andersen, Novozymes A/S, Denmark Bernard Henrissat, Centre National de la Recherche Scientifique, France Nicole Koropatkin, University of Michigan Medical School, USA Hans Leemhuis, AVEBE Innovation Centre, The Netherlands Eva Nordberg Karlsson, Lund University, Sweden Bharat Patel, Griffith University, Australia Magali Remaud-Simeon, Université de Toulouse, France Birte Svensson, Technical University of Denmark, Denmark
Editorial Advisory Board: Jun-ichi Abe, Kagoshima University, Japan Maher Abou Hachem, Technical University of Denmark, Denmark Nushin Aghajari, University of Lyon, France Andreas Blennow, University of Copenhagen, Denmark Stephen Bornemann, John Innes Centre, Norwich Research Park, United Kingdom Pedro M. Coutinho, Centre National de la Recherche Scientifique, France Margaret Dah Tsyr Chang, National Tsing Hua University, People’s Republic of China Jean-Luc Da Lage, Centre National de la Recherche Scientifique, France Lubbert Dijkhuizen, University of Groningen, The Netherlands Bauke W. Dijkstra, University of Groningen, The Netherlands James H. Geiger, Michigan State University, USA Matthew S. Gentry, University of Kentucky, USA Robert G. Gilbert, University of Queensland, Australia Kian Mau Goh, Universiti Teknologi Malaysia, Malaysia Nathalie Juge, Institute of Food Research, Norwich Research Park, United Kingdom Khosro Khajeh, Tarbiat Modares University, Iran Atsuo Kimura, Hokkaido University, Japan Slavko Kralj, DuPont, The Netherlands Takashi Kuriki, Glico Nutrition Co., Ltd. & Ezaki Glico Co., Ltd., Japan Leila Lo Leggio, University of Copenhagen, Denmark Toshiaki Mitsui, Niigata University, Japan Dessy Natalia, Bandung Institute of Technology, Indonesia Cheon-Seok Park, KyungHee University, Korea Kwan Hwa Park, Seoul National University, Korea Jean-Philippe Ral, CSIRO Agriculture Flagship, Australia Narayanan Ramasubbu, Rutgers School of Dental Medicine, USA Naeem Rashid, University of the Punjab, Pakistan Romina Rodríguez Sanoja, Universidad Nacional Autónoma de México, Mexico David Stevenson, Ingredion Incorporated, USA Ian Tetlow, University of Guelph, Canada Marc J.E.C. van der Maarel, University of Groningen, The Netherlands Gabrielle Potocki-Veronese, Université de Toulouse, France Sam C. Zeeman, ETH Zurich, Switzerland
Language Editors: Brittany Dixon, University of Michigan, USA Christina Vallianatos, University of Michigan, USA Joseph Kruempel, University of Michigan, USA