α-Amylase is used to hydrolyze α bonds of α-linked polysaccharides, such as starch and glycogen. α-Amylase, from Sigma, has been used in various plant studies, such as metabolism studies inArabidopsis. α-has also been also used to study the ability of corn and starch to protect enzyme activity.The enzyme has been used to compare the effects of bacterial and fungal α-amylase and scalded flour on bread quality and shelflife. It has also been used to determine the optimal levels of these components in order to achieve maximum volume and bread freshness.Furthermore, it has been used to digest hydroxypropylated starch in Korean waxy rice cake to retard retrogradation.
