High-activity Alpha-Amylase from Bacillus subtilis / Bacillus licheniformis for efficient starch breakdown at high temperatures. Supports hydrolysis of damaged starch into fermentable sugars and dextrins for saccharification, improving process yield in baking, brewing, syrup production, textile desizing, paper sizing, and ethanol manufacturing. Activity 20,000–40,000 U/g (thermostable grade: 60,000 U/g). Optimal pH 5.5–7.0 and 70°C–95°C. Light brown powder or amber liquid. MOQ 25 kg. Ships worldwide.
ISO 9001 certified
Alpha-Amylase (EC 3.2.1.1)
20,000 – 40,000 U/g (thermostable grade: 60,000 U/g)
5.5 – 7.0
70°C – 95°C
Light brown powder or amber liquid
Bacillus subtilis / Bacillus licheniformis
12 months (sealed, cool, dry place)
25 kg drums (powder) / 30 kg jerricans (liquid)
25 kg
ISO 9001, HALAL, KOSHER, Food Grade
Alpha-Amylase catalyzes the hydrolysis of starch into dextrins and fermentable sugars, helping improve yield, viscosity control, and downstream processing performance across baking, brewing, syrup production, textile desizing, paper & pulp sizing, and ethanol manufacturing.
Hydrolyzes damaged starch in flour to produce fermentable sugars, improving bread volume, crumb softness, and shelf life.
Liquefies starch in mash at high temperatures (85–95°C), converting gelatinized starch into dextrins for saccharification.
First-stage enzyme in glucose/fructose syrup production. Converts raw starch slurry into soluble dextrins at industrial scale.
Removes starch-based sizing agents from woven fabrics before dyeing, ensuring even dye uptake without fiber damage.
Modifies starch coatings for surface sizing and coating applications, controlling viscosity and improving paper printability.
High-temperature liquefaction of corn and cassava starch for fuel ethanol, reducing viscosity and enabling downstream saccharification.
Alpha-Amylase hydrolyzes starch into dextrins and fermentable sugars. It is used for baking & flour treatment, brewing & distilling, starch liquefaction for glucose/fructose syrup, textile desizing, paper & pulp starch modification, and ethanol production to reduce viscosity and enable downstream saccharification.
For best performance, use Alpha-Amylase at pH 5.5–7.0 and 70°C–95°C.
Use the standard grade (20,000–40,000 U/g) for typical liquefaction conditions, and consider the thermostable grade (60,000 U/g) when you need stronger performance under higher-temperature processing or longer holding times.
Store the enzyme in a sealed container in a cool, dry place. Shelf life is 12 months under proper storage conditions.
Powder is supplied in 25 kg drums and liquid is supplied in 30 kg jerricans. MOQ is 25 kg.
Certifications & Standards
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