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Alpha-amylases, which belong to glycoside hydrolase family 13, are 1,4-alpha-D-glucan glucanohydrolases, which degrade both the branched and unbranched forms of starch by cleaving the internal alpha-1,4 bonds connecting the glucose monomers. The products of these reactions are maltose and maltotriose, which are further degraded to glucose by maltases. One atom of calcium is required to bind to each protein molecule to allow it to function, but excess calcium can inhibit activity by binding to amino acids that are required for the catalytic activity of the enzyme.
Defined by 3 residues: ASP:A-228GLU:A-256ASP:A-329