Right answer is (c) Papain
The best explanation: The enzyme which is not used in starch hydrolysis is papain. Papain is obtained Carica Papaya and is used in meat tenderization. α – amylase, glucoamylases and Pullulanase obtained from Bacillus Licheniformis, Aspergillus Niger and Bacillus acidopullulyticus respectively are the enzymes used in starch hydrolysis. Pullulanase cleaves only α – 1,6 links to give straight chain maltodextrins. Glucoamylases cleaves α – 1,4 and α – 1,6 links to give β-glucose. α – amylase cleaves only a-1, 4-oligosaccharide links are cleaved to give a-dextrin’s and predominantly maltose (G2), G3, G6 and G7 oligosaccharides.