An amylase is one of a family of enzymes that break starch into sugars. They are produced naturally by many animals, plants, and bacteria, and are present in human saliva and digestive tracts.
Manufactured amylase is widely used in the baking, brewing, and sweetener industries. There are three main types of amylase that are used:
Alpha-amylase: This enzyme is widely used in baking, brewing, and the production of syrups and sweeteners. It works by breaking down starches into shorter chains of maltose and dextrins, which helps improve the texture of bread, enhances fermentation, and increases the sweetness in various products.
Beta-amylase: Beta-amylase works by cleaving starch molecules from the non-reducing end, producing maltose units. It is particularly important in brewing and the production of maltose syrups. While not as commonly added as a commercial enzyme as alpha-amylase, it plays a natural role in the malting process of grains, where it helps convert starches into fermentable sugars.
Glucoamylase: This enzyme breaks down starches completely into glucose by cleaving both alpha-1,4 and alpha-1,6 glycosidic bonds. Glucoamylase is often used in the production of high-glucose syrups, such as those used in the confectionery industry, and in brewing to produce higher levels of fermentable sugars.