Alpha-amylase
Definition:
EC Tree > 3 Hydrolases > 3.2 Glycosylases > 3.2.1 Glycosidases, i.e. enzymes that hydrolyse O- and S-glycosyl compounds > 3.2.1.1 alpha-amylase
Alpha-amylase is an endo-glycoside hydrolase that randomly cleaves (1->4)-alpha-D-glucosidic linkages in starch, glycogen and related polysaccharides and oligosaccharides containing three or more (1->4)-alpha-linked D-glucose units, liberating reducing groups in the alpha-configuration; the term alpha refers to the initial anomeric configuration of the free sugar released rather than to the linkage hydrolysed. By rapidly liquefying starch it is the principal digestive and industrial starch-hydrolysing enzyme used in baking, brewing and ethanol production. It is distributed across Eukaryota, Bacteria and Archaea and adopts a TIM-barrel glycoside-hydrolase family-13 fold.
Alpha-amylase is an endo-glycoside hydrolase that randomly cleaves (1->4)-alpha-D-glucosidic linkages in starch, glycogen and related polysaccharides and oligosaccharides containing three or more (1->4)-alpha-linked D-glucose units, liberating reducing groups in the alpha-configuration; the term alpha refers to the initial anomeric configuration of the free sugar released rather than to the linkage hydrolysed. By rapidly liquefying starch it is the principal digestive and industrial starch-hydrolysing enzyme used in baking, brewing and ethanol production. It is distributed across Eukaryota, Bacteria and Archaea and adopts a TIM-barrel glycoside-hydrolase family-13 fold.
References:
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