Previous studies have focused on removing fat-based (oily) stains; however, because starch is a common contaminant in various industrial and domestic settings, it is imperative to devise effective cleaning solutions. This study investigates the enzymatic degradation of potato starch on surfaces using alpha-amylase in purified water. Even though starch degradation mechanisms have been studied in great detail, little is known about how water purity affects enzymatic activity, especially in industrial processing where choosing the right water grade affects both product quality and production costs. The goal of the study is to clarify the kinetics, surface-dependent variables, and mechanisms influencing starch degradation in these disparate settings. Potato starch samples were subjected to enzymatic hydrolysis under controlled conditions, and the degradation processes were characterised using multiple analytical techniques, including differential scanning calorimetry (DSC), microcalorimetry, scanning electron microscopy (SEM), contact angle measurements, and Fourier transform infrared spectroscopy (FTIR). The findings showed that the glass and cotton substrates degraded in different ways, with notable variations in their thermal characteristics and morphological alterations. SEM imaging verified the structural changes of the starch granules upon interaction with the cotton fibres, while microcalorimetry data showed that starch degradation proceeded less on glass surfaces. Certain chemical alterations in the starch molecules during degradation were detected by FTIR analysis, especially in the regions containing glycosidic bonds. Contact angle measurements provided us with information about the wettability changes of surfaces during starch hydrolysis. The results deepen our fundamental understanding of starch-enzyme interactions at solid-liquid interfaces and have potential applications in textile processing, surface science, cleaning, etc. This work offers new perspectives on how surface properties modulate enzymatic reactions, with implications for designing more efficient starch processing systems.