Amylolytic Enzymes

  • Dominic W. S. Wong


Amylolytic enzymes are a group of starch-degrading enzymes that include the industrial important amylases, and a number of enzymes with potential applications, such as pullulanase, α-glucosidase, and cyclodextrin glycosyltransferase. Amylases have found major applications in the starch sweetener industry. α-Amylase is used in the liquefaction step producing soluble dextrins, while glucoamylase further hydrolyzes the dextrins to glucose in the saccharification step. β-Amylase is used in the production of high-maltose syrups. These enzymes also play an important role in the brewing industry, in distilleries and in the baking process, as described in Chapter 1.


Aspergillus Niger Sweet Potato Starch Granule Aspergillus Oryzae Bacillus Amyloliquefaciens 
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© Springer Science+Business Media Dordrecht 1995

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  • Dominic W. S. Wong

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