Enhanced starch hydrolysis by α-amylase using copper oxide nanowires

α-amylase is the key digestive enzyme that has been used widely in food, paper, detergent and textile industries for starch degradation. This study was conducted for the optimization and characterization of α-amylase production from Aspergillus niger SAIB-4. The study further assessed the effect of metal nanowires (NWs) on starch hydrolysis by α-amylase enzyme from A. niger. Copper oxide (CuO) and iron oxide (FeO) NWs were fabricated in anodized aluminum oxide (AAO) templates. Scanning Electron Microscopy (SEM) and Energy Dispersive spectroscopy (EDS) confirmed the diameter and composition of NWs. Different culture conditions were optimized for the production of α-amylase , where optimum production was obtained at incubation time of 60 h, 5% inoculum size, 1% of banana peel, 0.5% ammonium chloride, pH 8 and 30 °C temperature. It was observed that CuO NWs significantly enhanced α-amylase activity at 40 ppm whereas inhibitory affect was observed for FeO NWs at all concentrations. Maximum starch hydrolysis (0.54 µg/ml) was noticed for CuO NWs at 10 ppm concentration while Minimum activity (0.19 µg/ml) was observed at 70 ppm for FeO NWs. Further, molecular docking analysis was performed to endorse the interaction of NWs with α-amylase with improved enzymatic activity for starch hydrolysis. The combination of α-amylase and CuO NWs could be used as better and efficient source for starch hydrolysis with extraordinary industrial applications, particularly in the sugar and detergent industries.