A member of the alpha amylase family of enzymes that performs best at high temperatures is referred to as a high-temperature alpha amylase. A class of enzymes known as alpha amylases is responsible for hydrolyzing starch and related carbohydrates into simpler molecules like dextrins and maltose.

Alpha amylase that is intended for high temperatures—generally above 70 degrees Celsius (158 degrees Fahrenheit)—retains its enzymatic activity and functionality even at these temperatures. In comparison to other alpha amylases, which can be categorised as low- or middle-temperature enzymes, this temperature range is regarded as high.

This enzyme’s high-temperature stability makes it very beneficial in fields where high temperatures are used, such as in several food processing and industrial applications