Alpha-amylase is an enzyme widely used in food production, particularly in the processing of starches into simpler sugars. It catalyzes the hydrolysis of alpha-1,4-glycosidic bonds in starch molecules, breaking down complex carbohydrates like amylose and amylopectin into shorter chains, primarily maltose and glucose.
This enzymatic activity is critical in the production of various food products, including corn syrup, where alpha-amylase is used to liquefy corn starch before further enzymatic processes convert it into syrups of varying sweetness. In baking, alpha-amylase is added to dough to enhance the fermentation process by providing yeast with readily fermentable sugars, improving dough handling properties, and contributing to the final product's texture and volume.
Additionally, alpha-amylase is employed in the brewing industry to break down starches during the mashing process, facilitating the production of fermentable sugars needed for alcohol fermentation.
Naturally occurring amylase in humans and plants
Naturally occurring alpha-amylase in the human body is primarily produced in the salivary glands and the pancreas, where it begins the digestion of dietary starches into simpler sugars as soon as food enters the mouth and continues in the small intestine.
In plants, alpha-amylase is found in seeds and tubers, where it plays a crucial role during germination by breaking down stored starches into sugars that provide energy for the growing plant.