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α-Amylase is a protein enzyme EC 3.2.1.1 that hydrolyses alpha bonds of large, alpha-linked polysaccharides, such as starch and glycogen, yielding glucose and maltose
A 2367 (OTTO) α-Amylase, spezial high strength Cas 9000-90-2 - used in ethanol production to break starches in grains into fermentable sugars.