α-Amylase

<p>α-Amylase is an <a href="/facts/Enzyme/DSI1Fh7y">enzyme</a> (<a href="/facts/Enzyme_Commission_number/Y5GNLRKX">EC</a> <a href="https://www.enzyme-database.org/query.php?ec=3.2.1.1">3.2.1.1</a>; systematic name 4-α-D-glucan glucanohydrolase) that <a href="/facts/Hydrolysis/JTvwIHPs">hydrolyses</a> α bonds of large, α-linked <a href="/facts/Polysaccharide/lqXq2cJU">polysaccharides</a>, such as <a href="/facts/Starch/gHAqGfJb">starch</a> and <a href="/facts/Glycogen/kWa8fPFE">glycogen</a>, yielding shorter chains thereof, <a href="/facts/Dextrin/UoSMwq9y">dextrins</a>, and <a href="/facts/Maltose/v43CVtaU">maltose</a>, through the following biochemical process:
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Endohydrolysis of (1→4)-α-D-glucosidic linkages in polysaccharides containing three or more (1→4)-α-linked D-glucose units
<p>It is the major form of <a href="/facts/Amylase/H1MPNNVL">amylase</a> found in humans and other mammals. It is also present in seeds containing starch as a food reserve, and is secreted by many fungi. It is a member of <a href="/facts/Glycoside_hydrolase_family_13/zvKWKh5e">glycoside hydrolase family 13</a>.
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α-Amylase open-in-new

α-Amylase