Abstract: The present invention relates to a method for stabilising an aqueous solution of ?-amylase, in particular by the use of glycerol, potassium sorbate and sodium carbonate. The cocktail of additives is particularly effective at maintaining the enzymatic activity of ?-amylase over time. Another aim of the present invention consists of using the cocktail for the specific function of maintaining the enzymatic activity of the ?-amylase. Another aim of the present invention is to provide an aqueous solution of ?-amylase containing the aforementioned cocktail. A final aim of the present invention consists of using the ?-amylase aqueous solution in bread-making, in malting, as a food additive, as a digestive agent, for sweetener production, in pharmacy and, finally, for maltose and maltose-enriched syrup production.

Abstract: An improved method for extracting ?-amylases from a soluble fraction of a starch plant, includes a step of clarification by microfiltration and a step of concentration and purification by ultrafiltration. This method is characterized in that it uses a protease during the microfiltration step, making it possible to greatly reduce the fouling of the membranes used, which increases the production time before washing. Simultaneously, perfectly clear permeates are obtained, which assists with the subsequent ultrafiltration step and makes it possible to improve the transmission of ?-amylase. Finally, the protease has no negative effect on the ?-amylase activity.