Amylase: High activity alpha-amylase for digesting starch at high temperatures

Applications include: Agriculture, Starch Processing, Food, Animal Feed, Brewing, Baking, Biofuels

Properties: Our amylase is a high temperature α-amylase produced by submerged fermentation of Bacillus licheniformis. The enzyme is an endo-amylase, hydrolysing 1,4-α-glycosidic linkages in starch at random, producing dextrins of different chain lengths and oligosaccharides, resulting in a rapid decrease in the viscosity of starch solutions. This enzyme hydrolysis starch into simpler sugars under high-temperature conditions commonly found in food processing. Its thermal stability allows it to retain activity during processes such as baking, brewing, and syrup production, where conventional enzymes might denature. Key benefits include enhanced starch conversion efficiency, improved product consistency, and reduced processing time and energy costs. It also supports higher yields of fermentable sugars in brewing and ethanol production and contributes to smoother textures and uniform sweetness in processed foods. Being food grade, it is safe for use as a food processing aid and compliant with regulatory standards, making it ideal for applications across the bakery, beverage, and food manufacturing industries.

Reaction Scheme:

Starch + Water → Dextrin / Maltotriose / Maltose

• Activity: 30,000 μ/mL*
• Certification: Food grade, ISO22000
• Appearance & density: Brown liquid, 1.2-1.25 g / mL
• Temperature range: 15-99°C     
• pH range: 3.5-10.0
• Substrates: Starch, glycogen, amylase and amylopectin
• Products: Oligosaccharides, maltose, maltotriose, dextrins
• Storage: >12 months, store dark between 5-25 deg. C
• Safety: MSDS  
• Technical Data Sheet: PDF  

*where 1 μ/mL is defined as the amount of enzyme in 1 mL enzyme solution to liquefy 1 mg of soluble starch / minute at pH 6.0 & 70°C