Alpha-amylase, (α-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.
Cas. No: 9000-90-2
Appearance: White/Tan Solid
Solubility in Water: Soluble
- In grain – a test to assess sprout damages.
- Industrial Use – α-Amylase is used in ethanol production to break starches in grains into fermentable sugars.
- Medical Use – α-Amylase has exhibited efficacy in degrading polymicrobial bacterial bio films by hydrolyzing the α(1-4) glycosidic linkages within the structural, matrix exopolysaccharides of the extracellular polymeric substance.
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