Alpha Amylase Enzyme

A large spectrum of organisms produce Amylases and each source produces its own biochemical phenotypes that differ significantly in parameters such as Ph levels, the optimal temperature, and the metal ion requirements. An amylase that catalyzes the internal hydrolysis of  α-1,4-glycosidic linkages in starch and glycogen finally yielding units of glucose, Maltose, and Maltotriose. On a commercial scale,  α-Amylase can be produced by submerged fermentation and solid-state fermentation.

Fungal Alpha Amylase

Fungal Alpha-Amylase is one quite food-grade α-amylase produced by the Aspergillus species. Also available in powder form  Fungal amylases are used for hydrolyzing carbohydrates, protein, and other constitutes of soybeans, wheat into peptides, amino alkanoic acids, sugars, and other low relative molecular masscompounds. Aspergillus Niger is an amylase-producing strain that has spore-bearing heads which are large, tightly packed, globular, and brownish. This hydrolase, with its rapid nature, is active throughout every pH (acidic, neutral, and alkaline). It readily degrades polysaccharides like a starch molecule.

Fungal alpha Amylases are typically used in the food industry and their use can be seen in process food businesses like brewing, baking, digestive aid preparations, fruit juices, and starch syrups. The baking business employs a wide range of α-amylases. The starch in the flour is broken down into smaller dextrins with the help of these enzymes which are later on fermented by the yeast. This rate of fermentation is enhanced by the addition of Alpha-amylase and reduces the viscosity of the dough hence providing improved volume and texture to the end product.


  •  Bakery Industries,
  •  Flour Industries,
  • Paper Industries
  • Animal feed Industries.
  • Pharmaceutical Industries.

Low Temperature Alpha amylase

The Low-temperature alpha-amylase has a wide Ph level and is high in performance. It can be applied to the liquefaction of starch and can be used in the process of de-sizing in the textile industry.

Cold-active α-amylases confer low activation energies and high activities at low temperatures which are favorable properties for the production of relatively insubstantial compounds.


  • Textile Industries
  • Detergent Industries
  • Malt Industries
  • Distillery Industries
  • Animal feed
AppearanceLiquid / Powder
Operative Temperature range20°cto 60°c
Operative pH range5 to 10
SolubilitySoluble in water

Bacterial alpha-amylase

Bacterial Amylase is a blend of the extracts of Bacillus subtilis which is water dispersible, with high amounts of Alpha-amylase, Beta-glucanase, and hemicellulase with moderate levels of protease. Along with its temperature stability, it also showcases rapid reduction in the viscosity levels of starch suspension. Due to its action in higher temperatures and neutrality in alkaline ph, bacterial Alpha-amylase is usually preferred in the textile industry. Initially, the starch is converted into oligosaccharides, maltose, and also into a small amount of glucose. Available in both liquid and powder form with both having a wide temperature and Ph range. 


Through deep fermentation and extraction techniques, heat-stable Alpha-amylase is obtained from the best strain of the Bacillus species.  With high performance, thermo-stability, and a wide Ph tolerance, the high-temperature Alpha-Amylase is quite applicable in starch liquefaction. The Alpha-1,4- glucosidic linkages of gelatinized starch are hydrolyzed into soluble dextrins thus reducing the high viscosity of the starch slurry.


  • Starch Processing Industries
  • Sugar Production
  • Paper and pulp industries
  • Grain based Distillery
Appearance Liquid
Operative Temperature range60°c to 110°c
Operative pH range5 to 10
SolubilitySoluble in water
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