Main Difference
The main difference between Alpha Amylase and Beta Amylase is that the Alpha Amylase is the digestive enzyme, whereas the Beta Amylase is the fruit ripening and seed germinating enzyme.
Alpha Amylase vs. Beta Amylase
Alpha amylase is the carbohydrate digesting enzyme; on the other hand, beta amylase is the fruit ripening and seed germinating enzyme. Alpha amylase is abundantly present in animals; on the flip side, beta amylase is abundantly present in plants. The mammalian digestive system secretes alpha amylase; on the opposite side, beta amylase is secreted by the plants, fungi, and bacterial cells or by the animal cells.
Alpha amylase is also known as 1,4-α-D- glucan glucanohydrolase and glycogenase; on the other hand, beta amylase is also known as the 1,4-α-D- glucan maltohydrolase, glycogenase or saccharogen. The EC number of alpha amylase is 3.2.1.1; on the other hand, the EC number of beta amylase is 3.2.1.2. The optimum pH of alpha amylase is 6.7 to 7; on the flip side, the optimum pH of beta amylase is 4 to 5.
Alpha amylase mainly acts anywhere on the substrate; on the other side of the coin, beta amylase mainly acts on the non-reducing end and causes the lysis of the glycosidic bond. The action of alpha amylase is faster than the beta amylase; on the other hand, the action of beta amylase is slower than the alpha amylase.
Alpha amylase is insensitive to environmental conditions like high temperature and heavy metal ions, but it is inactivated at low pH; beta amylase is very sensitive to the environmental conditions like the temperature and heavy metal ions, and usually remain stable at low pH.
Comparison Chart
| Alpha Amylase | Beta Amylase |
| It the digesting enzyme produced by the mammalian digestive system | It is the fruit ripening and seed germinating enzyme mainly produced by the plant cells. |
| EC Number | |
| The EC number is 3.2.1.1 | The EC number is 3.2.1.2 |
| Production | |
| The animal digestive system produces it | It produced by fungi, bacteria, plants, and some animal cells. |
| Calcium Dependent | |
| Calcium is essential | Calcium is not necessary |
| Optimum PH | |
| Its optimum pH is 6.7 to 7 | Its optimum pH is 4 to 5 |
| Action Site | |
| It acts anywhere on the substrate | It acts on the non-reducing end of the substrate |
| Action Speed | |
| Faster than the beta amylase | Slower than the alpha amylase |
| Sensitivity | |
| It is insensitive to high temperature and heavy metal ions | It is very sensitive to high temperature, heat, and heavy metal ions |
| At Low PH | |
| Alpha amylase is inactive at low pH | Beta amylase is active at low pH |
What is Alpha Amylase?
Alpha amylase generally used as the main digestive enzyme of the animal body. Its main function is in the digestive system of mammals. It is also known as the glycogenase. Its concentration is very high in the saliva for the partial digestion of carbohydrates that enter the digestive system of the mammalian body.
The EC number of alpha amylase is 3.2.1.1. The optimal pH of the alpha amylase is 6.7 to 7. It means that the alpha amylase will remain inactive at the low pH concentration. The amount of calcium is essential in the function of alpha amylase. The main function is the conversion of long-chain molecules of carbohydrates into smaller molecules like maltotriose and maltose.
Alpha amylase is very effective and fast in function as it is insensitive to the high temperature and concentration of heavy metal ions. Each enzyme is specific for its action on the substrate, but the alpha amylase can perform its action anywhere on the substrate.
What is Beta Amylase?
Beta amylase generally used as the fruit ripening and germinating seed enzyme in the plant body. Its main functions are well in the plant, bacterial, fungi, and some animal cells. It is also known as saccharogen. Its concentration is high in plant cells. It also involves in the plant and fruit development.
The EC number of beta amylase is 3.2.1.2. The optimum pH of beta amylase is 4 to 5. It means beta amylase will be effective and active in low pH concentration. Not all animals generally involved in beta amylase production. The amount of concentration is not essential in its function, but it may be required. Beta amylase can cause the destruction or breakdown of starch into maltose, which causes the ripening and sweet flavor of fruits.
Beta amylase is less effective and very slow in its action. Each enzyme is specific in its action on the substrate. The same beta amylase mainly acts on the non-reducing ends that cause the breakdown of second glycosidic bonds. Beta amylase is very sensitive to high temperature, heat, and heavy metal ions.
Key Differences
Conclusion
The above discussion concludes that alpha amylase is the enzyme of carbohydrate digestion; on the other hand, beta amylase is the enzyme of fruit ripening and seed germination.
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