10065

α-Amylase from Aspergillus oryzae

powder, ~30 U/mg

• 동의어(들): 1,4-α-D-Glucan-glucanohydrolase
• EC 번호: 3.2.1.1 (BRENDA, IUBMB)
• EC Number: 232-588-1
• MDL number: MFCD00081319
• UNSPSC 코드: 12352204
• eCl@ss: 32160410
• NACRES: NA.54

속성

• 양식: powder
• Quality Level: 100
• 특이 활성도: ~30 U/mg
• 분자량: M_r ~51000
• 저장 온도: 2-8°C

설명

일반 설명

Microbial amylases are exoenzymes and are used in several industrial applications, such as production of bread, maltose syrups, and fermentation of soya sauce, miso etc. α-Amylase isolated from Aspergillus oryzae has been found to have molecular weights of 51kDa (sedimentation and diffusion) and 49kDa (gel filtration).

애플리케이션

α-Amylase has been used:

• as a control enzyme in agar plate-based and carboxymethylcellulose-based clearing assays to screen cellulase activity
• for the hydrolysis of starch to explore the the role of wheat starch in frozen dough
• to inhibit Staphylococcus aureus biofilms

생화학적/생리학적 작용

Aspergillus oryzae α-amylase (Ao α-amylase) enzyme catalyzes the hydrolysis of the α-1,4 glycosidic bonds in soluble starches and related subsrates. These substrates are broken down to release short oligosaccharides and α-limit dextrins.

단위 정의

1 U corresponds to the amount of enzyme which liberates 1 μmol maltose per minute at pH 6.0 and 25°C (starch acc. to Zulkowsky, Cat. No. 85642, as substrate).

기타 정보

For the determination of fats in food; Application in (selective) hydrolysis/condensation of glycosidic bonds.

View more information on enzymes for complex carbohydrate analysis at www.sigma-aldrich.com/enzymeexplorer

안전성 정보

• 픽토그램: GHS08,GHS07
• 신호어: Danger
• 유해 및 위험 성명서: H302,H334
• 예방조치 성명서: P261 - P264 - P270 - P284 - P301 + P312 - P304 + P340 + P312
• Hazard Classifications: Acute Tox. 4 Oral - Resp. Sens. 1
• Storage Class Code: 11 - Combustible Solids
• WGK: WGK 3
• Flash Point (°F): Not applicable
• Flash Point (°C): Not applicable
• 개인 보호 장비: dust mask type N95 (US), Eyeshields, Faceshields, Gloves