ALPHA-AMYLASE Enzymes

Alpha-amylase is one of the most widely used industrial enzymes. It breaks down starch into simpler sugars, such as dextrins and maltose, making it essential in industries where starch conversion, fermentation, and viscosity reduction are key processes.

• Enzyme type: Endo-amylase (EC 3.2.1.1)

• Function: Hydrolyzes α-1,4 glycosidic bonds in starch

• End products: Maltose, glucose, oligosaccharides

• Source: Microbial (e.g., Bacillus subtilis, Aspergillus oryzae)

• Liquefaction of starch in grains or tubers (corn, wheat, cassava)

• Converts gelatinized starch into fermentable sugars

• Facilitates high ethanol yield

• Used in grain-based distilleries and bioethanol plants

• High-temp alpha-amylase (thermostable) preferred for mash cooking

• Clarifies starch-laden cane juice

• Prevents starch haze and viscosity buildup in final sugar

• Improves filtration rate in sugar crystallization

• Ensures high purity of refined sugar

• Used during mash preparation

• Liquefies starch in molasses, maize, broken rice, or other substrates

• Enables better yeast performance in fermentation

• Reduces residual starch loss

• Baking: Improves crumb softness, shelf life, and fermentation

• Brewing: Converts starch into fermentable sugars for alcohol

• Syrup production: Makes glucose syrup, maltodextrin, high-fructose syrup

• Textile: Desizing agent (removes starch sizing from fabric)

• Paper: Viscosity control in coating solutions

• Detergent: Removes starchy stains (e.g., food, baby formula)

• pH Range: 5.5 – 7.0

• Temp Range: 60°C – 90°C (up to 110°C for thermostable enzymes)

• Dosage: Varies by substrate (0.02%–0.1% w/w typical)