Aspergillus oryzae α-amylase enzyme catalyzes the hydrolysis of the α-1,4 glycosidic bonds in soluble starches and related subsrates. These substrates are broken down to release short oligosaccharides and α-limit dextrins. Also act as control enzyme in agar plate-based and carboxymethylcellulose-based clearing assays to screen cellulase activity.

• Used for the hydrolysis of starch to explore the the role of wheat starch in frozen dough
• Inhibit Staphylococcus aureus biofilms
• Storage temperature ranges from 2 to 8 °C

Microbial amylases are exoenzymes and are used in several industrial applications, such as production of bread, maltose syrups, and fermentation of soya sauce, miso etc. α-Amylase isolated from Aspergillus oryzae has been found to have molecular weights of 51 kDa (sedimentation and diffusion) and 49k Da (gel filtration).