Bacterial Amylase

Amylase produced by bacterial fermentation with high thermal stability
Enzymes Digestive Enzymes Research: Extensive

Scientific Name

Bacterial alpha-amylase

Classifications

Ph_optimum: neutral-alkaline
Source: bacterial-fermentation
Substrate: starch
Type: carbohydrase

Benefits

  • Supports carbohydrate and starch digestion
  • Helps break down complex carbohydrates
  • May reduce digestive discomfort from starchy foods
  • Supports energy utilization from carbohydrates
  • Aids in nutrient absorption
  • Complements natural pancreatic amylase

Specific Properties

  • High thermal stability
  • Optimal activity at neutral to alkaline pH
  • Often derived from Bacillus species
  • Industrial strength enzyme activity
  • Rapid starch breakdown

Safety Notes

Generally safe for most individuals. May cause mild digestive upset if taken in excessive amounts. Those with diabetes should monitor blood sugar when taking carbohydrate-digesting enzymes.

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About Amylase

A digestive enzyme that breaks down starches and complex carbohydrates into simple sugars, supporting carbohydrate digestion and energy utilization

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