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α-Amylase is a protein enzyme EC 3.2.1.1 that hydrolyses alpha bonds of large, alpha-linked polysaccharides, such as starch and glycogen, yielding glucose and maltos
A 2366 (OTTO) α-Amylase, for bacteriology Cas 9000-90-2 - used in clothing and dishwasher detergents to dissolve starches from fabrics and dishes.