eng Oriental Scientific Publishing Company Biosciences Biotechnology Research Asia 0973-1245 2016-04-21 6 1 375 373 8445 article C. Shechinah Felice 1 Nizamuddin 1 Ajay Gauro 1 Aditya 1 Jay Kishore Gupta 1 1Department of Biotechnology, Koneru lakshmaiah College of Engineering, Vaddeswaram - 522 502 (India) Amylases 1-6 are enzymes associated with the degradation of starch and are found to exist in different forms. (EC 3.2.1.1 ) (CAS# 9014-71-5) (Alternate names: 1, 4-a-D-glucan glucanohydrolase; glycogenase) The ?-amylases are calcium metalloenzymes, completely unable to function in the absence of calcium. By acting at random locations along the starch chain, a-amylase breaks down long-chain carbohydrates, ultimately yielding maltotriose and maltose from amylose, or maltose, glucose and “limit dextrin” from amylopectin. The present study focused on the isolation of amylase from plant sources and further to study the effect of various modulators (Inhibitors and Activators) on the activity of the enzyme. Organic compounds and inorganic salts were considered to enumerate the affect of these substances on the activity of crude amylase. https://www.biotech-asia.org/vol6no1/effect-of-modulators-on-activity-of-amylase-isolated-from-hordeum-vulgare/ Amylase; estimation; maltose; modulators; spectrophotometry