Supply high quality CAS 9000-90-2 alpha-Amylase with factory price

α-amylase, also known as starch-1, 4-dextrin enzyme, is officially named as α-1, 4-D-glucane-glucoside hydrolase.

 When acting on starch, it can cut the α-1, 4-glucoside bond from the starch,

 glycogen, oligosaccharide or polysaccharide molecules in a random way to produce maltose, oligosaccharides and glucose.

 It is one of the most widely used enzyme preparations in industrial production. In addition, 

the probability of hydrolysis of the α-1, 4-bond located in the middle is greater than that of the hydrolysis of the end of the molecule,

 and cannot hydrolyze the α-1,6 bond of amylopectin, 

nor the α-1, 4-bond adjacent to the 1,6 branch point and maltose, 

but can hydrolyze oligosaccharides containing three or more α-1, 4-glucoside bonds. 

Because the reductive end glucose residue C1 carbon atom of the hydrolysate is α configuration, it is called α-amylase.