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Amylase is an enzyme that catalyzes the hydrolysis of starch into sugars, playing a crucial role in digestion and fermentation processes. It exists in three forms: α-amylase, β-amylase, and γ-amylase, each with distinct functions and optimal pH levels. Amylase is utilized in various applications, including brewing, baking, and medical therapies for pancreatic enzyme replacement.

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mbaski193

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EN