DIASTASE CAS#9000-92-4

Amylase is a general term for enzymes that hydrolyze starch and glycogen. It is commonly used to catalyze the hydrolysis of starch sizing on fabrics. Due to the high efficiency and specificity of amylase, enzymatic desizing achieves high desizing rates, is fast, reduces contamination, and produces a softer product than acid and alkaline methods without damaging the fiber.

Amylase is a digestive enzyme primarily secreted by the pancreas and salivary glands. Its primary function is to hydrolyze glycosidic bonds within starch molecules, converting complex carbohydrates into monosaccharides. Amylases are divided into three main categories: α-, β-, and γ-amylase, each acting on different parts of the carbohydrate molecule.

Enzyme preparations are the most widely used and consumed enzyme preparations. They are primarily used for dough improvement in bread production (reducing dough viscosity, accelerating fermentation, increasing sugar content, and slowing bread staling); pretreatment of cereal raw materials in infant food (starch hydrolysis); saccharification and decomposition of undigested starch in beer production; liquefaction and saccharification of starch in sake production; saccharification and decomposition of undigested starch in the alcohol industry; starch decomposition and increased filtration speed in juice processing; and processing of vegetables, syrups, malt sugar, powdered dextrin, and glucose.