Comprehensive Guide to Amylase Types and Uses

Amylase is an enzyme that can hydrolyze the glycosidic bonds in starch molecules and is widely found in animals, plants, and microorganisms. Due to its important application value in starch processing, the food industry, brewing, medicine, and other fields, the research and development of amylase has always received extensive attention. This article will provide an overview of the classification and application of amylase enzymes.

What is Amylase?

Amylase is an enzyme that catalyzes the hydrolysis of α-1,4-glycosidic bonds in starch molecules. It is an important biological catalyst found in plants, animals, and microorganisms. Its primary function is to break down starch into smaller sugar molecules such as maltose and glucose. Amylase is widely distributed in nature and has a broad range of applications, particularly in industries such as food processing, textiles, pharmaceuticals, cleaning, and paper manufacturing.

One of the most researched and widely applied enzymes, amylase has seen increased demand, particularly since the 1960s in starch syrup production and the food industry. Despite the rise of new enzymes, amylase still accounts for over 50% of global enzyme production, highlighting its importance across various industries.

Classification of Amylase

1. Classification by Microbial Source

Bacterial Amylase: Produced by bacteria such as Bacillus subtilis and other strains. Bacterial amylase is widely used in the food industry and other industrial applications.

Fungal Amylase: Produced by fungi such as Aspergillus niger. Fungal amylase is commonly used in food processing, including saccharification, brewing, and juice clarification.

Mould Amylase: A specific type of fungal amylase produced by molds such as Penicillium and other fungi. It is widely used for starch hydrolysis in industrial processes.

2. Classification by Reaction Temperature

Mesophilic Amylase: This type of amylase is active at temperatures ranging from 30°C to 70°C. It is most effective under moderate temperature conditions and is used in food processing and other applications that require moderate heat.

Thermophilic Amylase: Active at higher temperatures, typically between 90°C and 105°C, thermophilic amylases are used in industries that require high-temperature conditions, such as food processing, sugar production, and textiles.

3. Classification by Hydrolysis Site in Starch

α-Amylase: α-Amylase breaks down the α-1,4 glycosidic bonds at random positions along the starch molecule, producing shorter chains of sugars, such as maltose and glucose. It is commonly used in saccharification, fermentation, and applications requiring rapid starch hydrolysis.

β-Amylase: β-Amylase hydrolyzes the α-1,4 glycosidic bonds from the ends of starch molecules, producing maltose (a disaccharide). It is used to convert starch into smaller sugar molecules.

γ-Amylase (Glucoamylase): γ-Amylase, also known as glucoamylase, is capable of breaking down both α-1,4 and α-1,6 glycosidic bonds, ultimately producing glucose from starch. It is commonly used in sugar production and fermentation industries.

Isoamylase: Isoamylase specifically breaks the α-1,6 glycosidic bonds in branched starch molecules (amylopectin). It is important for the hydrolysis and degradation of branched starches and is used in starch structural analysis and specialized industrial applications.

Applications of Amylase

Amylase enzymes have extensive applications across various industries, particularly in food processing, sugar production, textiles, and the paper industry. Below is a brief overview of the major fields where amylase is commonly used:

1. Food Industry

Starch Saccharification: Amylase is widely used in starch saccharification processes to produce sugar products such as maltose and glucose. For example, α-amylase is used to hydrolyze starch into maltose, which is then further broken down into glucose by β-amylase. Maltose and glucose are commonly used in beverages, candies, baked goods, and other food products.

Brewing and Alcohol Fermentation: In beer brewing and other alcoholic beverage production, amylase is used to convert starch in malt into fermentable sugars. Through the action of amylase, starch is broken down into sugars, which are then fermented by yeast to produce alcohol.

Bread and Baked Goods: In the baking industry, amylase is used to improve dough volume, texture, and shelf life. For example, α-amylase helps break down starch during baking, making it easier to convert starch into sugars, which enhances yeast fermentation, improves bread volume, and creates a softer texture.

Juice Clarification: During juice production, amylase helps break down polysaccharides and plant fibers, improving the clarity and stability of the juice.

2. Textile Industry

In the textile industry, amylase is used to remove starch coatings from fabrics. Starch coatings are often applied to improve the smoothness and gloss of the fabric during the manufacturing process, but these coatings need to be removed during later stages. Amylase effectively removes starch coatings, reducing the need for chemical cleaners and minimizing pollution.

3. Paper Industry

In paper manufacturing, amylase is commonly used for the degradation and modification of starch to enhance the strength and smoothness of the paper. It helps improve the coating performance of paper, optimizing its surface quality and increasing printability.

4. Textile Enzyme Preparations

Amylase plays a key role in the processing of textiles, especially in the post-processing stage. It is used to remove starch from raw textiles, improve dyeing effects, and enhance the softness and comfort of fibers.

5. Pharmaceutical Industry

Amylase also has applications in the pharmaceutical field, particularly in the production of drug formulations. It is used to break down starch-based excipients, improving the solubility, bioavailability, and stability of pharmaceutical products.

6. Laundry Industry

Amylase is added to some laundry products, such as washing powders and detergents, to help clean starch-based stains on clothing. It effectively breaks down starch in stains, enhancing the cleaning efficiency and overall performance of the detergent.

7. Feed Industry

Amylase can be used in the feed industry to hydrolyze starch into oligosaccharides such as glucose and maltose, improving the digestibility and nutritional value of feed.

The Bottom Line

Amylase's diverse applications make it an essential enzyme in various industries. For inquiries, bulk purchases, or further details, connect with Chemsino, where you'll find premium amylase solutions and great pricing. Let us support your needs with quality and efficiency.