WHC Lab Amylase Enzyme

Alpha-amylase from Bacillus subtilis, used for starch liquefaction at relatively high temperatures, producing soluble dextrins. The enzyme is an endo-α- amylase, randomly hydrolysing the α-1,4-glycosidic linkages of starch, and improves the fluidity of the mash by quickly reducing the viscosity of the gelatinised starch.