α-Amylase is widely used in the food industry for breaking down starches into simpler sugars, such as maltose and dextrins, which is essential in processes like baking, brewing, and producing syrups. In baking, it improves dough handling, enhances bread volume, and extends shelf life by modifying starch. In brewing, it converts starches in grains into fermentable sugars, crucial for alcohol production including beer and whiskey.

It also plays a role in detergent formulations, where it helps break down starchy stains on fabrics, and in dishwashing liquids for efficient removal of starch-based dirt.

Additionally, α-Amylase is utilized in the textile industry for desizing, removing starch from fabrics to prepare them for dyeing and finishing. In the paper industry, it improves pulp quality, enhances drainage, and reduces the use of harmful chemicals.

Its applications extend to biofuel production, where it aids in converting starch-based biomass into fermentable sugars for ethanol production.

In the medical and pharmaceutical fields, α-Amylase is used in diagnostics for certain diseases and in drug formulations to assist patients with starch digestion issues.