Starch is the most economically important reserve polysaccharide in the plant kingdom and is in addition the major source of carbohydrates in human nutrition. In contrast to non-starch reserve polysaccharides, which are outside the cell and the plasmalemma, starch is located in the so-called plastids or in vacuoles within the plant cells"]. In seeds, the highest starch content can be found in the endosperm, whereas its content in the embryo and the pericarp is very low. In general, the starch content of seeds or fruits varies with the degree of maturation [']. Starch occurs in semicrystalline form in granules. The size and the shape of the granules is dependent on the plant species and may reach about 175 mm.Starch-degrading enzymes can be divided into two classes according to their reaction mechanism: the glucosidases and the glycosyl-transferases. The first class, the glucosidases, are classified as hydrolases, which catalyze an irreversible hydrolytic cleavage of the glycosidic bond. The group of glucosidases is further subdivided, according their point of attack, into endoacting and exoacting enzymes. Endoacting enzymes hydrolyze linkages in a random manner in the inner part of the starch molecule, releasing linear and branched oligosaccharides with various chain length. a-Amylase is classified as an endoacting enzyme. In contrast to endoacting enzymes,