A8220

α-Amylase from Aspergillus oryzae

Name: α-Amylase from <I>Aspergillus oryzae</I>
Brand: SIGMA

aqueous solution, ≥800 FAU/g

Synonym(s):

Fungamyl^® 800L, 1,4-α-D-Glucan-glucanohydrolase

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About This Item

EC Number:

3.2.1.1 (BRENDA, IUBMB)

EC Number:

232-588-1

MDL number:

MFCD00081319

UNSPSC Code:

12352204

eCl@ss:

32160410

NACRES:

NA.54

Key Documents

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biological source

Aspergillus sp. (A. oryzae)

Quality Level

200

form

aqueous solution

specific activity

≥800 FAU/g

greener alternative product characteristics

Waste Prevention
Design for Energy Efficiency
Learn more about the Principles of Green Chemistry.

sustainability

Greener Alternative Product

greener alternative category

Enabling,

storage temp.

2-8°C

General description

α-Amylase is also referred as taka-amylase A.

We are committed to bringing you Greener Alternative Products, which adhere to one or more of The 12 Principles of Greener Chemistry. This product has been enhanced for energy efficiency and waste prevention when used in starch ethanol research. For more information see the article in biofiles.

Application

α-Amylase from Aspergillus oryzae has been used:

as a positive control in the evaluation of enzyme activity
to evaluate its effect on simultaneous saccharification and cofermentation (SSCF) of L-lA by Lactobacillus paracasei LA104{65
to study the influence of amylase

α-Amylase are suitable various plant studies, such as metabolism studies in Arabidopsis .
It is a suitable positive control for the evaluation of exogenous enzymes with amylolytic activity for dairy cows.
Amylases from Aspergillus oryzae is a suitable baking additives that prevents staling in the baking industry, clarify haze from fruit juices and alcoholic beverages, and is used to produce glucose and maltose syrup products .

Biochem/physiol Actions

α-Amylase, a digestive enzyme in saliva helps to catalyse the hydrolysis of α-1,4 glycosidic linkages in starch and results in the formation of glucose units. It is effective at slightly alkaline pH and is one of the preferred enzymes for sake brewing.

Aspergillus oryzae α − amylase (Ao α-amylase) enzyme catalyzes the hydrolysis of the α-1,4 glycosidic bonds in soluble starches, and is used in various industrial applications. Natural substrates such as starch and glycogen are broken down into glucose and maltose.
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