Alpha-Amylase

Left: A view inside a 20 m³ bioreactor, which has been specially designed for highly viscous substances.

Alpha-amylase is a starch-degrading enzyme belonging to the glycosidase family. It cleaves the α(1→4) glycosidic bonds in polysaccharides such as starch and glycogen, breaking them down into smaller oligo- and disaccharides such as maltose and dextrins. 

Alpha-amylase is found in many organisms, including human saliva and pancreatic secretions, in plants (e.g. cereals) and in microorganisms used in the production of industrial enzyme preparations. In the food and starch industries, alpha-amylase is used to liquefy starch slurries, to produce glucose and syrup products, in baking to improve dough development and freshness retention, and in brewing for starch saccharification.