alpha-amylase + gluco-amylase

**Alpha-amylase + gluco-amylase** is a combination of two enzymes primarily used for the efficient hydrolysis of starch into fermentable sugars, notably glucose. **Alpha-amylase** acts as an endo-enzyme, rapidly cleaving internal α-1,4 glycosidic bonds of starch, breaking it down into smaller dextrins and oligosaccharides. **Gluco-amylase**, also called **amyloglucosidase**, acts as an exo-enzyme, hydrolyzing both α-1,4 and (to a lesser extent) α-1,6 glycosidic linkages from the non-reducing ends of dextrins to release glucose as the final product. This combination is used in industrial starch processing, fermentation for ethanol or beverage production, baking (to promote yeast fermentation), and to increase digestibility of starch in animal feed. The enzymes are mostly produced via microbial fermentation, commonly from Aspergillus species (for gluco-amylase) and bacterial or fungal sources (for alpha-amylase)[1][2][3][4][5][7].

Other names

alpha-amylase + amyloglucosidasealpha-amylase + glucoamylase