Used in the starch processing industry to break down starch into sugars, α-Amylase plays a key role in producing syrups, dextrose, and maltodextrins. It is widely applied in baking to improve dough conditioning and extend shelf life by enhancing crumb softness. In the brewing industry, it helps convert starches into fermentable sugars during mashing. Also utilized in detergents, it aids in removing starchy stains at low temperatures. In textile manufacturing, it assists in desizing starch from fabrics. Additionally, it finds use in the production of biofuels by facilitating starch saccharification for ethanol fermentation.

In the paper industry, α-Amylase is used to improve the quality of paper pulp by modifying starch components. In medical and dietary supplement applications, it aids in food digestion, particularly for individuals with starch digestion issues, and serves as a biomarker, with levels in blood or urine tested to diagnose pancreatitis.