Amylase refers to a group of enzymes whose catalytic function is to hydrolyze (breakdown) sugar and starch.
Amylases can be divided into two categories, endoamylases and exoamylases.
The spectrum of amylase application has widened in many other fields, such as clinical, medical, and analytical chemistries, as well as their wide spread application in starch sacccharification and in the textile, food, fermentation, paper, brewing and distilling industries.Among the specific types of industrial enzymes, protease and amylase lead the market with current shares of 25% and 20%, respectively. Geographically, the North America market is currently leading with 36% of total market share and will continue to do so through the forecast period.
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