These enzymes are a class of amylases exhibiting activity and stability at elevated temperatures. Functioning as endohydrolases, they catalyze the hydrolysis of alpha-1,4-glycosidic bonds in starch, glycogen, and related polysaccharides, producing shorter chains of oligosaccharides and dextrins. For example, certain bacterial variants retain significant activity even at temperatures exceeding 90C, making them well-suited for industrial applications requiring heat stability.
Their importance lies in their ability to operate efficiently under conditions that would denature many other enzymes. This characteristic is beneficial across diverse sectors. Historically, they have played a vital role in the textile industry for desizing fabrics and in the food industry for starch liquefaction during syrup production. Their robust nature decreases the risk of process failure due to temperature fluctuations and reduces the need for cooling processes, ultimately lowering energy consumption and improving overall process efficiency.
