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Properties: yellow-brown or off-white powder. Extracted from Aspergillus oryzae. Under higher temperature conditions, this enzyme can rapidly hydrolyze the refined α-1,4 glucosidic bonds of starch molecules, and arbitrarily cut off the starch molecules from the inside with different short bond dextrins and a small amount of oligosaccharides, so that the The viscosity of the starch slurry decreased rapidly. Prolonged liquefaction time also produces small amounts of glucose and maltose Uses: a biochemical study. In industry, it is widely used in glucose, caramel, dextrin, fructose, oligosaccharide, alcohol, beer, monosodium glutamate, food brewing, organic acid, textile, printing and dyeing, papermaking, and other fermentation industries.