Amylase refers to a group of enzymes that break down starches and that are very widespread in nature. They are found in animals, plants and are produced by many micro-organisms. It is an enzyme that helps digest carbohydrates

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Detailed Description for Amylase


An amylase is an enzyme which catalyses the hydrolysis of starch into sugars. Amylase is present in the saliva of human being and some mammals, where it begins the chemical process of digestion. Foods that contain large amounts of starch but little sugar like rice and potatoes, may acquire a slightly sweet taste as they are chewed because amylase degrades some of the starch into sugar. The salivary glands and pancreas make amylase (alpha amylase) to hydrolyse dietary starch into disaccharides and trisaccharides which are transformed by other enzymes to glucose to supply the body with energy. Plants and several bacteria also produce amylase. As diastase, amylase was the first enzyme to be discovered and isolated by Anselme Payen in 1833. Precise amylase proteins are designated by different Greek letters. All amylases are glycoside hydrolases and act on α-1, 4-glycosidic bonds.


Yellow-Brown( White)Powder/ Brown liquid


Slight Fermentation Odor

Enzyme Activity

2000 u/g~10,000 u/g, 2000 u/ml~ 5000u/ml

Particle Size (Powder Type)   

≥80% pass 40 mesh sieve

Loss on Drying


Volume Weight(Liquid Type)

≤1.20 g/ml




Biotechnologically produced amylases are also used mainly in food industry. It is used in bread making where it helps to improve gas formation. Consequently, amylase creates mono and disaccharides which will ferment with the help of yeast. CO2 develops, causes the dough to rise and the ethanol is finally released as gas.

The most important areas of application of amylases in food production are starch industry and production of sugars from starch:

·         amylases transform maize or potato starch in several steps to syrups containing sugar 

·         baked goods: large quantities of amylases are present in cake mixes. They "pre-digest" the starch. In baked goods formed using yeast, this leads to an enhanced yeast performance and increases the volume of the product. 

·         alcoholic beverages: many spirits are produced from starches (e.g. in cereals or potatoes).

·         fruit juice: amylases eliminate lees that have starch.

·         feed additives: amylases increase the breakdown of starches and thereby put in to the better use of plant-based feed.


·         the production of textiles.

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