There is an increasing demand for amylolytic products such as glucose syrup in biotechnological industries. Starch liquification by α-amylase must take place at temperatures higher than the gelatinization temperatures and the use for thermostable α-amylase is therefore required. Two (or) isotypes namely amy-1 and amy-2 of α-amylase from pearl millet have been investigated for their thermostability and thermodynamic characterization.Thermal inactivation of α-amylase follows first order kinetics which varies with time and product during inactivation process. The half-life of α-1 was 198 mins at 50ºC. The Ea (inact) was calculated using Arrhenius plot gave 22.00 KCalmol K -1 at 50ºC. This suggest that the α-1 and α-2 are thermostable.