AMYLASE ENZYME

ALPHA-AMYLASE(α-amylase)

Alpha-Amylase is an enzyme that hydrolyses alpha bonds of large, alpha-linked polysaccharides, such as STARCH and GLYCOGEN, yielding glucose and, maltose.

It is the major form of amylase found in humans and other mammals. 

It is also present in seeds containing starch as a food reserve, and is secreted by many fungi.

It is a member of GLYCOSIDE HYDROLASE FAMILY. 

USE IN FOOD INDUSTRY 

Alpha-Amylase have potential application In a wide number of industrial processes such as food, fermentation, and pharmaceutical industries.

The properties of each alpha-amylase such as thermostability, pH profile, pH stability, and Ca-independency are important in the development of the fermentation process. 

Alpha-Amylase is used in ethanol production to break starches in grains into fermentable sugars.

An alpha-amylase called "Termamyl" , sourced from Bacillus licheniformis, also used in some detergents, especially dishwashing and starch removing detergents. 

FUNGAL AMYLASE 

Most reports about fungi that produce alpha-amylase have been limited to a few species of mesophilic fungi,  and attempts have been made to specify the culture condition and to select superior strains of the fungus to produce on a commercial scale.

Fungal sources are confirmed to terrestrial isolates, mostly to Aspergillus and  Penicillium. 

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