Alpha-Amylase

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

Where is Alpha-Amylase used?

• Baking and flour milling: improves dough extensibility and crust color
• Brewing and distilling: liquefies and saccharifies starch-rich mash, influencing fermentation efficiency and alcohol yield
• Textile processing: desizing by removing starch-based sizing agents before dyeing or finishing without damaging the fiber
• Pharmaceutical and diagnostic manufacturing: reference enzyme or active component in digestive enzyme formulations
• It acts on alpha-1,4-glycosidic bonds in starch chains, breaking down complex carbohydrates into dextrins, maltose, and glucose.

Good to know: Thermostable variants are commercially available, optimized for high-temperature liquefaction in starch and bioethanol processing.

Commercial specifications

• Activity expressed in SKB, FAU, or KNU