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Information @ a Glance


  • Amylase refers to a group of enzymes whose catalytic function is to hydrolyze (breakdown) sugar and starch.
  • Amylases can be divided into two categories, endoamylases and exoamylases.

Production and Properties

  • Amylases are produced by a variety of living organisms, ranging from bacteria to plants and humans. Bacteria and fungi secrete amylases to the outside of their cells to carry out extra-cellular digestion.
  • Amylase production in solid state cultivation took longer than that in submerged cultivation while the productivity of each gram of starch was about 2.83 fold higher than that in submerged cultivation.
  • Amylases are enzymes, which hydrolyze starch molecules to give diverse products including dextrins, and progressively smaller polymers composed of glucose units.


  • Today, enzymes are used for an increasing range of applications: bakery, cheese making, starch processing and production of fruit juices and other drinks.
  • Enzymes have been used to improve the properties of the dough and of the final baked product and more recently, as replacers for food


  • The spectrum of amylase application has widened in many other fields, such as clinical, medical, and analytical chemistries, as well as  their wide spread application in starch sacccharification and in the textile, food, fermentation, paper, brewing and distilling industries.
  • Among the specific types of industrial enzymes, protease and amylase lead the market with current shares of 25% and 20%, respectively.
  • Geographically, the North America market is currently leading with 36% of total market share and will continue to do so through the forecast period.

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