Amylase

Amylase is an enzyme that catalyzes the hydrolysis of starch, breaking it down into simpler sugars like glucose and maltose. Microorganisms like bacteria (e.g., Bacillus species) and fungi (e.g., Aspergillus species) are used to produce amylase through fermentation. 

Amylase have diverse industrial applications:

  • Pharmaceutical & Nutraceutical: Amylase supplements are marketed to improve digestion and alleviate symptoms of indigestion, particularly for those who have difficulty digesting starchy foods.
  • Starch Processing: The most widespread applications of α-amylases are in the starch industry, which are used for starch hydrolysis in the starch liquefaction process that converts starch into fructose and glucose syrups.
  • Food processing: Amylases are extensively employed in processed-food industry such as baking, brewing, preparation of digestive aids, production of cakes, fruit juices and starch syrups.
  • Textile: Amylases are used in textile industry for desizing process. Sizing agents like starch are applied to yarn before fabric production to ensure a fast and secure weaving process.
  • Detergent: These enzymes are used in detergents for laundry and automatic dishwashing to degrade the residues of starchy foods such as potatoes, gravies, custard, chocolate, etc. to dextrins and other smaller oligosaccharides.
  • Paper & Pulp: Amylase enzymes are used in the paper and pulp industry to modify starch, which is a key additive for improving paper properties like strength, stiffness, and erasability.
  • Sugar: Amylase enzymes are used in the sugar industry to hydrolyze starch, a process that converts starch into simpler sugars, improving the efficiency of sugar production. This is particularly helpful in eliminating starch-related issues like viscosity problems, crystallization difficulties, and sucrose losses in final molasses.