**Amyloglucosidase (AMG, also called Glucoamylase)** is an enzyme that hydrolyzes **α-1,4 and α-1,6 glycosidic bonds** in starch and related polysaccharides, breaking them down into **glucose**. Its key applications include:  

### **1. Starch Processing & Sugar Production**  

- **Glucose Syrup & High-Fructose Corn Syrup (HFCS)**:  

  - Used with **alpha-amylase** to convert starch (corn, wheat, potato) into **glucose**, which is further processed into fructose.  

- **Maltodextrin Hydrolysis**: Breaks down maltodextrins into glucose for sweeteners.  

### **2. Brewing & Alcohol Fermentation**  

- **Beer & Bioethanol Production**:  

  - Converts residual dextrins into **fermentable sugars**, increasing alcohol yield.  

- **Rice & Sorghum Beer (Traditional Brewing)**: Enhances sugar availability for fermentation.  

### **3. Food Industry**  

- **Baking**: Improves dough fermentation by releasing glucose for yeast.  

- **Sweetener Production**: Used in **low-calorie syrups** and diabetic-friendly foods.  

### **4. Pharmaceutical & Biochemical Applications**  

- **Digestive Aids**: Helps in starch digestion (enzyme supplements).  

- **Research**: Used in carbohydrate chemistry studies.  

### **5. Biofuel & Renewable Energy**  

- **Cellulosic Ethanol**: Works with other enzymes to break down biomass into fermentable sugars.  

### **Key Features**  

- **Optimal pH**: 4.0–4.5 (acidic conditions).  

- **Temperature Range**: 55–60°C (thermostable variants exist).  

**Safety**: Generally recognized as safe (GRAS) for food use.  

Would you like details on its mechanism or industrial production methods?