Product Description
 

Amylase is an enzyme that catalyses the hydrolysis of starch into sugars. Amylase is present in the saliva of humans and some other mammals, where it begins the chemical process of digestion. Foods that contain large amounts of starch but little sugar, such as rice and potatoes, may acquire a slightly sweet taste as they are chewed because amylase degrades some of their starch into sugar. The pancreas and salivary gland make amylase (alpha amylase) to hydrolyse dietary starch into disaccharides 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).Specific amylaseproteins are designated by different Greek letters. All amylases are glycoside hydrolases and act on α-1,4-glycosidic bonds.

  Certification of Analysis

Function&Application

In grain

Amylase Enzyme Powder activity in grain is measured by, for instance, the Hagberg-Perten Falling Number, a test to assess sprout damages,or the Phadebas method.

Industrial use

1) Alpha Amylase Enzyme is used in ethanol production to break starches in grains into fermentable sugars.
2) The first step in the production of high-fructose corn syrup is the treatment of cornstarch with α-amylase, producing shorter chains of sugars oligosaccharides.
3) An Alpha Amylase Enzyme called "Termamyl", sourced from Bacillus licheniformis, is also used in some detergents, especially dishwashing and starch-removing detergents.

Benefits animal feed industry in the following aspects
1) Increase utilization of starch in grains 
2) Possibilities to use cheaper and low quality feedstuff 
3) Enable weaning animals adapt to new feeding mold smoothly 
4) Greater productivity of meats and eggs.