S tarch is an important macromolecule and the main source of carbohydrates in food. Chemically, it is a glucose polymer with amylose and amylopectin as structural components. Amylose, which makes up approximately 20% of starch, is made up of linear alpha-1, 4 linked glucose units. Whereas, amylopectin is a highly branched glucose polymer with alpha-1, 4 linked residues and alpha-1, 6 linkage at the branching point. It makes up about 80% of starch. Starch hydrolysis is a key process in many industries that is carried out preferably by amylases (Wang et al., 2022;Chorfa et al., 2022;Gan and Evers, 2022;Fuentes-Zaragoza et al., 2010). Amylases are categorized into beta amylases with EC (Enzyme Commission number) 3.2.1.2, glucoamylases (EC: 3.2.1.3) and alpha amylases with (EC: 3.2.1.1).