Amylase
Amylase is an enzyme that belongs to the hydrolase group. Its main function is to break down complex carbohydrates (starch) into simpler sugars like maltose and glucose. We Using both bacterial and fungal strains for amylase production is common because each has unique advantages, and together they can meet different industrial needs.
Food Industry
• Baking: Breaks down starch in flour to sugar, which yeast ferments → soft bread.
• Brewing: Converts starch in grains to fermentable sugars → beer, whiskey.
• Dairy Products: Helps produce yogurt and other fermented foods.
• Sugar Industry: Converts starch to glucose syrup.
Detergent Industry
• Used in laundry detergents to remove starch-based stains from clothes.
Textile Industry
• Removes starch from fabric during processing for smoother finishing.
Paper Industry
• Helps in starch modification to improve paper quality.
Biotechnology & Research
• Used in enzyme studies and starch hydrolysis experiments.