10065
αα-Amilase
powder, ~30 U/mg
Sinônimo(s):
1,4-α-D-Glicano glicano-hidrolase
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About This Item
Número CE:
Número MDL:
Código UNSPSC:
12352204
eCl@ss:
32160410
NACRES:
NA.54
Produtos recomendados
forma
powder
Nível de qualidade
atividade específica
~30 U/mg
peso molecular
Mr ~51000
temperatura de armazenamento
2-8°C
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Descrição geral
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).
Aplicação
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
Ações bioquímicas/fisiológicas
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.
Definição da unidade
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).
Outras notas
Veja mais informações sobre enzimas para análises de carboidratos complexos em www.sigma-aldrich.com/enzymeexplorer
For the determination of fats in food; Application in (selective) hydrolysis/condensation of glycosidic bonds.
Palavra indicadora
Danger
Frases de perigo
Declarações de precaução
Classificações de perigo
Acute Tox. 4 Oral - Resp. Sens. 1
Código de classe de armazenamento
11 - Combustible Solids
Classe de risco de água (WGK)
WGK 3
Ponto de fulgor (°F)
Not applicable
Ponto de fulgor (°C)
Not applicable
Equipamento de proteção individual
dust mask type N95 (US), Eyeshields, Faceshields, Gloves
Certificados de análise (COA)
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S Wirsel et al.
Molecular microbiology, 3(1), 3-14 (1989-01-01)
We have cloned three genes (amy1, amy2 and amy3) encoding alpha-amylase in the filamentous fungus Aspergillus oryzae. The established overall sequences have a very high degree of homology, showing divergences mainly in the 3'-untranslated regions. The positions and the sequences
P C Sehnke et al.
Proceedings of the National Academy of Sciences of the United States of America, 98(2), 765-770 (2001-01-10)
In higher plants the production of starch is orchestrated by chloroplast-localized biosynthetic enzymes, namely starch synthases, ADP-glucose pyrophosphorylase, and starch branching and debranching enzymes. Diurnal regulation of these enzymes, as well as starch-degrading enzymes, influences both the levels and composition
C E Daugherty et al.
Journal - Association of Official Analytical Chemists, 66(4), 927-932 (1983-07-01)
A chloroform-methanol extraction method (complete extraction of fat in 3 min) for determining fat in processed and prepared foods has been studied collaboratively. Fourteen collaborators reported single replicate fat results on 7 samples representative of various food types and 2
Han Tao et al.
Food chemistry, 265, 18-22 (2018-06-10)
Properties of starches isolated from soft and hard wheat dough after freezing/thawing (F/T) treatment were investigated. Significance of results was observed between isolated hard wheat starch (HWS) and soft wheat starch (SWS), but both cultivars showed an increase in the
Takagi, T., et al.
The Enzymes, 5, 235-271 (1971)
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