Amylase

About Amylase

Name:alpha-Amylase
Synonyms:1,4-alpha-D-Glucan-glucanohydrolase
CAS Registry Number:9000-90-2
EINECS:232-565-6
An amylase is an enzyme that breaks starch down into sugar. Amylase is present in human saliva, where it begins the chemical process of digestion. Foods that contain much starch but little sugar, such as rice and potato, taste slightly sweet as they are chewed because amylase turns some of their starch into sugar in the mouth. The pancreas also makes amylase (alpha amylase) to hydrolyse dietary starch into di- and trisaccharides which are converted by other enzymes to glucose to supply the body with energy. Plants and some bacteria also produce amylase. As diastase, amylase was the first enzyme to be discovered and isolated (by Anselme Payen in 1833).[citation needed] Specific amylase proteins are designated by different Greek letters. All amylases are glycoside hydrolases and act on -1,4-glycosidic bonds.
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Key Features and Benefits

Amylase powder offers consistent high purity of 99% and excellent solubility in water, making it extremely versatile for both food-grade and technical-grade processes. Its sealed packaging preserves enzyme activity and extends shelf life, ensuring users receive maximum effectiveness. Sourced from microbial origins, it is reliable and efficient for industrial-scale applications.


Multifunctional Applications

This amylase is indispensable in industries such as food processing, where it helps break down starches, and in detergents for stain removal. It is also used in textiles for fabric finishing and in the paper industry for improving texture. Its broad application range makes it a practical choice for manufacturers and suppliers globally.