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two glucose units (maltose) at a time. During the ripening of fruit, ?-amylase breaks starch into maltose, resulting in the sweet flavor of ripe fruit. They belong to glycoside hydrolase family 14.

Both ?-amylase and ?-amylase are present in seeds: ?-amylase is present in an inactive form prior to germination, whereas ?-amylase and proteases appear

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