INDUSTRY COMPONENT

Alpha-Amylase

Alpha-amylase is an industrial enzyme that hydrolyzes starch into simpler sugars like maltose and dextrins, widely used in food processing.

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Component Specifications

Definition
Alpha-amylase (EC 3.2.1.1) is an endoamylase enzyme that catalyzes the hydrolysis of internal α-1,4-glycosidic bonds in starch, glycogen, and related polysaccharides, producing maltose, maltotriose, and α-limit dextrins. In industrial applications, it operates optimally at temperatures of 60-90°C and pH 5.5-7.0, sourced from microbial strains like Bacillus licheniformis or Aspergillus oryzae for enhanced thermostability and activity.
Working Principle
Alpha-amylase works by randomly cleaving α-1,4-glycosidic linkages in starch molecules, reducing viscosity and converting long-chain polysaccharides into shorter oligosaccharides, facilitating processes like liquefaction in starch processing or sugar production.
Materials
Typically derived from microbial fermentation (e.g., Bacillus or Aspergillus species), formulated as liquid concentrates or solid powders with stabilizers like calcium ions for activity preservation.
Technical Parameters
  • Activity ≥ 10,000 U/g
  • Optimal pH 5.5-7.0
  • Shelf Life 12-24 months at 4-25°C
  • Particle Size < 100 μm (powder)
  • Optimal Temperature 60-90°C
Standards
ISO 11212, DIN 10342

Industry Taxonomies & Aliases

Commonly used trade names and technical identifiers for Alpha-Amylase.

alpha-amylase industrial enzyme starch hydrolysis food processing enzyme specifications ISO standards Alpha-Amylase in Food Manufacturing

Parent Products

This component is used in the following industrial products

Functional Enzyme Blend

A specialized blend of enzymes designed to modify dough properties in industrial baking applications.

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Engineering Analysis

Risks & Mitigation
  • Microbial contamination if not stored properly
  • Activity loss due to temperature or pH deviations
  • Allergenic potential in sensitive applications
FMEA Triads
Trigger: High-temperature exposure beyond optimal range
Failure: Enzyme denaturation and loss of catalytic activity
Mitigation: Implement temperature controls and use thermostable variants
Trigger: pH fluctuations in processing environment
Failure: Reduced enzyme efficiency and incomplete starch hydrolysis
Mitigation: Monitor and adjust pH with buffers during application

Industrial Ecosystem

Compatible With

Interchangeable Parts

Compliance & Inspection

Tolerance
±5% activity variance from labeled specification
Test Method
Spectrophotometric assay for reducing sugar production per ISO 11212

Buyer Feedback

★★★★☆ 4.7 / 5.0 (28 reviews)

"As a professional in the Food Manufacturing sector, I confirm this Alpha-Amylase meets all ISO standards."

"Standard OEM quality for Food Manufacturing applications. The Alpha-Amylase arrived with full certification."

"Great transparency on the Alpha-Amylase components. Essential for our Food Manufacturing supply chain."

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Frequently Asked Questions

What is the primary function of alpha-amylase in industry?

It hydrolyzes starch into simpler sugars like maltose and dextrins, used in processes such as brewing, baking, and starch liquefaction.

How is alpha-amylase stabilized in industrial formulations?

Through additives like calcium ions and glycerol, and controlled pH, to maintain enzyme activity during storage and application.

Can I contact factories directly?

Yes, each factory profile provides direct contact information.

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Agitator/Paddle Anti-Caking Agent