A8220

α-Amylase from Aspergillus oryzae

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

aqueous solution, ≥800 FAU/g

동의어(들):

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

로그인조직 및 계약 가격 보기

About This Item

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

주요 문서

모든 문서 보기

기술 서비스

도움이 필요하신가요? 저희 숙련된 과학자 팀이 도와드리겠습니다.

도움 문의

기술 서비스

도움이 필요하신가요? 저희 숙련된 과학자 팀이 도와드리겠습니다.

도움 문의

생물학적 소스

Aspergillus sp. (A. oryzae)

Quality Level

200

양식

aqueous solution

특이 활성도

≥800 FAU/g

환경친화적 대안 제품 특성

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

sustainability

Greener Alternative Product

환경친화적 대안 카테고리

Enabling,

저장 온도

2-8°C

유사한 제품을 찾으십니까? 방문 제품 비교 안내

일반 설명

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.

애플리케이션

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 .

생화학적/생리학적 작용

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.
.