Description
α-Amylase is one of the most widely used enzymes in industrial production, producing maltose, oligosaccharides, and glucose by cutting the α-1,4-glucosidic bond from within the molecules of amylose, glycogen, oligosaccharides, or polysaccharides when it is in action. The action of α-Amylase is dependent on the presence of calcium ions.
Applications
α-Amylase is widely used in feed, modified starch and amylose, the baking industry, beer brewing, the alcohol industry, fermentation, and textiles.
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