Amylases are a class of enzymes that catalyze the hydrolysis of starch into sugars such as glucose and maltose. Amylase is an enzyme that catalyzes the hydrolysis of starch into sugars. Amylase is present in the saliva of humans and some other mammals, where it begins the chemical process of digestion. Foods that contain large amounts of starch but little sugar, such as rice and potatoes, may acquire a slightly sweet taste as they are chewed because amylase degrades some of their starch into sugar. The pancreas and salivary gland make amylase (alpha amylase) to hydrolyze dietary starch into disaccharides and trisaccharides which are converted by other enzymes to glucose to supply the body with energy. Plants and some bacteria also produce amylase.
There are three types of Amylase:
♦ Highly effective over a wide temperature and pH range.
♦ It displays exceptional viscosity reduction and provides the opportunity for simplified operation.
♦ It is complete with both batch and continuous industrial liquefaction processes.
♦ Bread Improver
♦ Biscuit Improver
♦ Flour Improver
♦ Animal Feed Supplement
♦ Fruit Juice extraction and clarification
♦ Brewery production
♦ Wine Production
♦ Paper and Pulp industries
♦ Enables a reduction in amylase use.
♦ Effective dose 20%-80% of competitor products.
♦ Eliminates viscosity Problems.
♦ Exceptional mash thinning at high dry solids Increases throughput of corn solids.
♦ Greatly improved starch throughput demonstrated in mill trials and significantly improved ethanol yields.
♦ Increases operational flexibility.
♦ Outstanding activity at higher temperatures and over a broad pH range.
♦ Effective Liquefaction at low pH.
Amylases find their application in the Grain alcohol and Starch industry and are used for dextrin zing starch from various raw materials like corn, millets, tapioca, etc.
♦ Process flexibility.
♦ Quick Viscosity reduction.