Amylase Enzyme
Amylase is a carbohydrase that hydrolyses the alpha-1,4 glycosidic bonds in starch, releasing dextrins, maltose and glucose. Alpha-amylase cleaves at random points along the chain, which drops viscosity quickly, while beta- and gluco-amylase work from the chain ends to release sugars. Supplied as a standardised powder or liquid declared in activity units, since enzyme strength rather than mass determines the dose.
English
Français
Español
Deutsch
العربية