If you mix it with 100% ethanol it will disrupt the hydrogen bonds and denature the protein. It is possible it is a reversible process and the protein will reform the proper fold when you add it to the beer, but it will more likely coagulate the whole thing and it won't work the way it's supposed to when you add it to the beer.
You're in a similar situation with an acid sanitizer, it will denature the enzyme - that's one of the ways it works to sanitize. Heat denatures proteins too.
I wouldn't worry about contamination so much, but I don't think you should add any amylase either. I don't know where it started, but 1.010 is pretty good and amylase is not a controlled way to dry out a beer - it's not like you can add 1/2 tsp per gallon to drop it 2 points, it doesn't work that way. Make a recipe adjustment for next time, and jack up the carb for this batch to increase the perception of dryness.
If you're going to go ahead and add it though, just add it straight.