A8220

α-Amylase from Aspergillus oryzae

aqueous solution, ≥800 FAU/g

• Synonyme(s) : 1,4-α-D-Glucane-glucanohydrolase
• Numéro de classification (Commission des enzymes): 3.2.1.1 (BRENDA, IUBMB)
• Numéro CE : 232-588-1
• Numéro MDL: MFCD00081319
• Code UNSPSC : 12352204
• eCl@ss : 32160410
• Nomenclature NACRES : NA.54

Propriétés

• Source biologique: Aspergillus sp. (A. oryzae)
• Niveau de qualité: 200
• Forme: aqueous solution
• Activité spécifique: ≥800 FAU/g
• Caractéristiques du produit alternatif plus écologique: Waste Prevention; Design for Energy Efficiency; Learn more about the Principles of Green Chemistry.
• sustainability: Greener Alternative Product
• Autre catégorie plus écologique: Enabling,
• Température de stockage: 2-8°C

Description

Description générale

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 .

Actions biochimiques/physiologiques

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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Autres remarques

Pour en savoir plus sur les enzymes utilisées dans l′analyse des glucides complexes, rendez-vous sur www.sigma-aldrich.com/enzymeexplorer.

Informations légales

A product of Novozyme Corp.

Fungamyl is a registered trademark of Novozymes Corp.

Informations sur la sécurité

• Pictogrammes: GHS08,GHS07
• Mention d'avertissement: Danger
• Mentions de danger: H302,H334
• Conseils de prudence: P261 - P264 - P270 - P284 - P301 + P312 - P501
• Classification des risques: Acute Tox. 4 Oral - Resp. Sens. 1
• Code de la classe de stockage: 10 - Combustible liquids
• Classe de danger pour l'eau (WGK): WGK 3
• Point d'éclair (°F): Not applicable
• Point d'éclair (°C): Not applicable
• Équipement de protection individuelle: dust mask type N95 (US), Eyeshields, Faceshields, Gloves