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Enzyme Information

Bacterial Amylase



The food grade bacterial amylase enzyme used in National Enzyme Company products is obtained by controlled fermentation of Bacillus subtilis. This enzyme will randomly hydrolyze the interior alpha-d-1,4-glucosidic bonds of starch, yielding soluble dextrins and low levels of glucose.


The activity of bacterial amylase is measured in FCC bacterial amylase units (BAU). One bacterial amylase unit (BAU) is the quantity of enzyme that will dextrinize soluble starch at the rate of 1 mg per minute under the specified test conditions. This assay is based on the time required to obtain a standard degree of hydrolysis of a starch solution at 30°C and pH 6.6. The degree of hydrolysis is determined by comparing the iodine color of the hydrolyzed solution with that of a standard.


This enzyme is used for the hydrolysis of starch in various industries, including the brewing and baking industries. In the health and wellness industry, amylase is used as a digestive aid. Other applications include use in detergents, fruit juice processing, paper mills and waste treatment.

Shelf Life:

To maintain optimum enzyme activity, this product should be stored in a cool, dry place in a tightly sealed container. When properly stored, this product can be expected to lose less than 10% of its activity in twelve months.

Typical Side Activities:



  • Form: Dry powder
  • Color: Light tan
  • Odor: Free of offensive odor
  • Taste: Free of offensive taste
  • Effective pH Range: pH 5.5 to 8.0
  • Optimum pH: pH 5.75 to 7.5
  • Effective Temperature Range:Up to 90°C
  • Optimum Temperature: 70°C

Nothing disclosed above is to be construed as a recommendation to use our product in violation of any patents. The information presented above is believed to be accurate. However, said information and products are offered without warranty or guarantee except as to the composition and purity stated herein since the ultimate conditions of use and variability of the materials treated are beyond our control.

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