Alpha-Amylase

Alpha-Amylase (CAS 9000-90-2) is an enzyme that catalyzes the hydrolysis of starch into sugars, making it a critical processing aid across food production, industrial bioprocessing, and textile manufacturing.

It acts on alpha-1,4-glycosidic bonds in starch chains, breaking down complex carbohydrates into dextrins, maltose, and glucose. In baking and flour milling, it improves dough extensibility and crust color.

This enzyme enhances shelf life by converting damaged starch into fermentable sugars that support yeast activity. Brewing and distilling operations rely on it to liquefy and saccharify starch-rich mash.

This process directly influences fermentation efficiency and final alcohol yield. In textile processing, it is used for desizing, which involves removing starch-based sizing agents from woven fabrics.

This occurs prior to dyeing or finishing without damaging the fiber. Pharmaceutical and diagnostic manufacturers also source it as a reference enzyme or active component in digestive enzyme formulations.

Alpha-Amylase is supplied as a liquid concentrate or spray-dried powder, with activity expressed in units such as SKB, FAU, or KNU. Food-grade and FCC-compliant grades are standard.

These grades are used for baking and brewing applications, while technical-grade material is available for textile and industrial starch processing. Thermostable variants are also commercially available.

These variants are optimized for high-temperature liquefaction in starch and bioethanol processing. Our supply chain ensures consistent enzymatic activity and purity for all industrial requirements.