Amylase refers to a group of enzymes whose
catalytic function is to hydrolyze (breakdown)
sugar and starch.
Amylases can be divided into two categories,
endoamylases and exoamylases.
are produced by a variety of living organisms, ranging from
bacteria to plants and humans. Bacteria and fungi secrete
amylases to the outside of their cells to carry out
production in solid state cultivation took longer than that in
submerged cultivation while the productivity of each gram of
starch was about 2.83 fold higher than that in submerged
are enzymes, which hydrolyze starch molecules to give diverse
products including dextrins, and progressively smaller polymers
composed of glucose units.
enzymes are used for an increasing range of applications:
bakery, cheese making, starch processing and production of fruit
juices and other drinks.
have been used to improve the properties of the dough and of the
final baked product and more recently, as replacers for food
spectrum of amylase application has widened in many other
fields, such as clinical, medical, and analytical chemistries,
as well as their wide spread application in starch
sacccharification and in the textile, food, fermentation, paper,
brewing and distilling industries.
- Among the
specific types of industrial enzymes, protease and amylase lead
the market with current shares of 25% and 20%, respectively.
Geographically, the North America market is currently leading
with 36% of total market share and will continue to do so
through the forecast period.
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