AMYLASE

Amylase is an enzyme that catalyzes the hydrolysis of starch into smaller carbohydrates such as dextrins, maltose, and glucose.
Amylase is widely used in food processing, detergents, textiles, pharmaceuticals, biofuel production, and industrial fermentation processes.
Amylase improves efficiency in starch conversion, enhances cleaning performance, supports digestion-related formulations, and enables controlled enzymatic breakdown in various applications.

CAS Number: 9000-90-2 (general α-amylase)
EC Number: 3.2.1.1
Molecular Formula: Not applicable (protein enzyme)
Molecular Weight: Varies by source (typically 45,000–60,000 Da for α-amylase)

Synonyms: Amylase, Alpha-Amylase, α-Amylase, Fungal Amylase, Bacterial Amylase, Diastase, Starch-Hydrolyzing Enzyme, Liquefying Amylase, Thermostable Amylase, Enzymatic Starch Converter, Amylase, Alpha-Amylase, β-Amylase, Gamma-Amylase, α-Amylase Enzyme, β-Amylase Enzyme, Starch-Degrading Enzyme, Starch Hydrolase, Diastase, Fungal Amylase, Bacterial Amylase, Thermostable Amylase, High-Temperature Amylase, Food-Grade Amylase, Industrial Amylase, Enzymatic Starch Converter, Starch-Liquefying Enzyme, Liquefying Amylase, Saccharifying Amylase, Maltogenic Amylase, Maltodextrin-Forming Amylase, Cereal Amylase, Grain Amylase, Bread Improver Amylase, Baking Amylase, Textile Amylase, Detergent-Grade Amylase, Laundry Enzyme Amylase, Cleaning-Amylase Enzyme, Biotech Amylase, Amylolytic Enzyme, Amylolytic Protein, Hydrolase EC 3.2.1.1 (alpha), Amylase EC 3.2.1.2 (beta), Enzyme for Starch Breakdown, Starch Conversion Catalyst, Amylase Biocatalyst, Enzyme Additive Amylase, Amylase Processing Aid, Amylase Technical Grade, Amylase Concentrate, Amylase Powder, Amylase Liquid, Amylase Solution, Microbial Amylase, Recombinant Amylase, Natural Amylase, Pancreatic Amylase, Salivary Amylase, Digestive Amylase, Amylase Activity Agent, Carbohydrate-Degrading Enzyme, Polysaccharide Hydrolase, Glycosidic Bond Cleaving Enzyme, Amylohydrolase, Starch-Amylase Complex, Enzyme for Brewing, Brewing Amylase, Distillery-Grade Amylase, Amylase Feed Additive, Enzyme for Animal Nutrition, Enzyme for Food Processing, Amylase for Starch Liquefaction, Amylase for Saccharification, Technical Enzyme Amylase, Specialty Enzyme Amylase, Bio-Processing Amylase, High-Purity Amylase, Amylase Raw Material, Amylase Protein

APPLICATIONS

Amylase is used in baking to improve dough handling.
Amylase enhances yeast fermentation and bread volume.
Amylase improves crumb softness and shelf life.

Amylase is used in brewing and distillation.
Amylase converts starches into fermentable sugars.
Amylase improves mash efficiency and yield.

Amylase is applied in starch processing industries.
Amylase liquefies starch for glucose syrup production.
Amylase supports maltodextrin and sweetener manufacturing.

Amylase is used in detergents.
Amylase breaks down starch stains from food residues.
Amylase enhances cleaning power in laundry and dishwashing.

Amylase is employed in textile desizing.
Amylase removes starch-based sizing agents from fabrics.
Amylase improves fabric wettability and dye penetration.

Amylase is used in paper and pulp industries.
Amylase modifies starch for coating formulations.
Amylase improves sheet strength and processing efficiency.

Amylase is used in animal feed.
Amylase improves digestibility of starch-rich feed.
Amylase enhances nutrient absorption and feed efficiency.

Amylase is applied in bioethanol production.
Amylase supports starch liquefaction for fermentation.
Amylase maximizes sugar availability for yeast.

Amylase is used in pharmaceuticals.
Amylase supports digestive enzyme blends.
Amylase assists in treating enzyme-insufficiency conditions.

Amylase is incorporated into food processing.
Amylase controls viscosity in sauces and soups.
Amylase improves texture in processed foods.

Amylase is used in baking applications.
Amylase improves dough handling in bread production.
Amylase enhances loaf volume and crumb softness.

Amylase is used in brewing.
Amylase converts starches into fermentable sugars for beer fermentation.
Amylase improves wort clarity in brewing operations.

Amylase is used in distillation processes.
Amylase increases sugar yield for ethanol production.
Amylase helps hydrolyze grain starches during mash preparation.

Amylase is used in fruit juice processing.
Amylase reduces haze formation caused by starch particles.
Amylase enhances filtration efficiency in juice clarification.

Amylase is used in starch modification.
Amylase produces maltodextrins and glucose syrups.
Amylase supports production of low-viscosity starch derivatives.

Amylase is used in the dairy industry.
Amylase helps process flavored milk beverages containing starch.
Amylase improves texture in certain fermented dairy products.

Amylase is used in textile desizing operations.
Amylase removes starch-based sizing agents from woven fabrics.
Amylase improves fabric absorbency before dyeing.

Amylase is used in detergent formulations.
Amylase breaks down starchy food residues during washing.
Amylase enhances cleaning performance in both laundry and automatic dishwashing.

Amylase is used in animal feed production.
Amylase improves digestibility of starch-containing feed ingredients.
Amylase increases nutrient availability in poultry and livestock diets.

Amylase is used in paper manufacturing.
Amylase reduces starch viscosity in paper coating formulations.
Amylase improves coating uniformity on paper surfaces.

Amylase is used in bioremediation.
Amylase assists in breaking down starch contaminants in wastewater streams.
Amylase supports biological decomposition in industrial effluent treatment.

Amylase is used in pharmaceutical formulations.
Amylase aids in controlled modification of starch-based excipients.
Amylase assists in producing low-molecular-weight carbohydrate fillers.

Amylase is used in confectionery production.
Amylase improves chewiness and moisture retention in candies.
Amylase assists in producing glucose-rich sweeteners.

Amylase is used in frozen food processing.
Amylase helps maintain texture in starch-containing frozen meals.
Amylase reduces syneresis in thawed food products.

Amylase is used in laboratory research.
Amylase is used as a model enzyme in kinetic and biochemical studies.
Amylase supports enzymatic hydrolysis experiments in biotechnology courses.

DESCRIPTION

Amylase is a biological enzyme produced by microorganisms, plants, and animals.
Amylase is typically obtained industrially from Bacillus species or fungal strains.
Amylase may be supplied as a powder, liquid concentrate, or granulated enzyme.

Amylase catalyzes the cleavage of α-1,4 glycosidic bonds in starch.
Amylase produces dextrins and sugars that lower viscosity.
Amylase exhibits optimal activity at specific pH and temperature ranges depending on its source.

Amylase displays excellent efficiency at low dosage levels.
Amylase is biodegradable and environmentally friendly.
Amylase can be engineered for thermostability or pH resistance.

Amylase is compatible with surfactants and builders in detergent systems.
Amylase maintains activity under controlled storage and formulation conditions.
Amylase deactivates at high temperatures or extreme pH.

Amylase improves process consistency in food manufacturing.
Amylase supports enzymatic control of texture, viscosity, and sweetness.
Amylase is an essential biocatalyst in starch-based industries.

Amylase is an enzyme that catalyzes the breakdown of starch into maltose, glucose, and dextrins.
Amylase occurs naturally in microorganisms, plants, and animals.
Amylase is widely used in industrial biotechnology due to its strong catalytic activity.

Amylase appears as a liquid, powder, or granulated preparation depending on formulation.
Amylase exhibits optimal activity under specific pH and temperature ranges.
Amylase can be engineered for enhanced thermostability and performance.

Amylase reduces starch viscosity during hydrolysis.
Amylase improves process efficiency in industries dependent on starch conversion.
Amylase is compatible with many food-grade and industrial processing conditions.

Amylase may require stabilization agents to maintain activity in liquid formulations.
Amylase is sensitive to extreme pH and oxidizing agents.
Amylase is biodegradable and environmentally friendly.

Amylase should be stored in cool, dry conditions to preserve enzymatic activity.
Amylase remains stable for extended periods when handled properly.
Amylase is valued in food, detergent, textile, fermentation, and research applications for its ability to modify starch efficiently and selectively.

PROPERTIES

Type: Enzyme (protein)
Appearance: Off-white to light brown powder, granule, or liquid
Odor: Mild, characteristic enzyme odor
Solubility: Soluble in water
Density (powder): Approx. 0.5–0.8 g/cm³
Optimal Temperature: 50–90°C (thermostable types), 30–60°C (fungal types)
Optimal pH: Typically 5.5–7.5 (varies by source)
Activity Units: Listed in KNU, DU, or FAU depending on manufacturer
Thermal Stability: Deactivates at ~90–100°C depending on variant
Shelf Life: Stable for 12–24 months under cool, dry conditions
Protein Structure: Globular enzyme with catalytic α-amylase domain
Reactivity: Hydrolyzes starch; inactivated by strong acids, bases, or oxidizers
Storage Temperature: 5–25°C, protected from moisture and heat

FIRST AID

Inhalation:
Remove to fresh air.
Seek medical attention if respiratory irritation occurs.

Skin Contact:
Wash with soap and water.
Discontinue use if irritation develops.

Eye Contact:
Rinse thoroughly with water for several minutes.
Seek medical attention if irritation persists.

Ingestion:
Rinse mouth and drink water.
Seek medical attention if discomfort occurs.

Note to Physicians:
Enzymes may cause allergic sensitization in some individuals.
Treat symptomatically.

HANDLING AND STORAGE

Handling:
Avoid generating dust or aerosols.
Wear gloves, goggles, and respiratory protection in industrial settings.
Ensure good ventilation.

Avoidance:
Avoid inhalation of enzyme powders.
Keep away from strong oxidizers and extreme pH conditions.

Spill Procedures:
Dampen spill area to reduce dust.
Collect with minimal agitation.
Dispose of according to local regulations.

Storage:
Store in original sealed containers.
Keep in a cool, dry, well-ventilated place.
Protect from moisture, heat, and direct sunlight.