Abstract
Amylase is an enzyme that catalyses the hydrolysis of starch into sugars, amylases are glycoside hydrolases and act on α-1,4-glycosidic bonds. It is classified three amylases: α-amylase, β-amylase, γ-amylase. Amylases are important to brewing beer and liquor and other fermentation food made from sugars derived from starch. Research shows that it has new application, such as dishwasher detergents, flour additive. With full use of depth research and bio-engineering technology, amylase application prospects will be broader.
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