 Alpha amylase is a widely used enzyme in the starch industry, but its use is limited due to its instability at high temperatures and low pH levels. To address this issue, it has been immobilized using various techniques such as absorption, entrapment, covalent attachment, and cross-linking. These methods have reduced the cost of production while maintaining the enzyme's activity. However, the large size of the substrate's present challenges to immobilizing alpha amylase, which can lead to decreased affinity for the substrate and VMAX. This review discusses the various aspects of alpha amylase, including its applications, structure, starch, immobilization methods, and obstacles to improving its efficiency in the industry. This article was authored by Layton Mifacker, Yasin Amadi, Javad Khalili Fard, and others.