Alpha-amylase derived from Bacillus subtilis is an endo-α-amylase commonly used for starch liquefaction, particularly in processes requiring elevated temperatures. The enzyme functions by randomly hydrolyzing the α-1,4-glycosidic linkages within starch molecules, converting them into shorter, soluble dextrins. This rapid breakdown significantly decreases the viscosity of gelatinized starch, enhancing fluidity and improving handling during mash preparation.
