Amylase

Name:
Amylase
Detailed information:
A class of enzymes which convert starch into sugars. Fungal and bacterial amylases from specific fungi and bacteria have been suggested for commercial fermentation processes.

Use:

Textile desizing, conversion of starch to glucose sugar in syrups (especially corn syrups), baking (to improve crumb softness and shelf life), dry cleaning (to attack food spots and similar stains).

See Amylopsin; Diastase Malt; Ptyalin.