Amylolysis of eight different starches with four different species of alpha-amylase
Presented here are the action of four different Α-amylases on eight different starches in their native granular form. Of the starches, potato and amylomaize-7 were slowest to degrade, but maize, wheat, rice, barley, and tapioca degraded at a similar (and faster) rates. Waxy maize degraded most rapidly compared to the other starches. Amylases from Bacillus licheniformis and human saliva were significantly more effective than amylases from Bacillus amyloliquefaciens and porcine pancreas. The broad range of outcomes indicates the correct choice of enzyme and starch is a critical factor in the design of efficient protocols for starch processing in the bio-renewable industry.