A8220

αα-Amilasa from Aspergillus oryzae

aqueous solution, ≥800 FAU/g

• Sinónimos: 1,4-α-D-glucano glucanohidrolasa
• Comisión internacional de enzimas: 3.2.1.1 (BRENDA, IUBMB)
• Número CE: 232-588-1
• Número MDL: MFCD00081319
• Código UNSPSC: 12352204
• eCl@ss: 32160410
• NACRES: NA.54

Propiedades

• origen biológico: Aspergillus sp. (A. oryzae)
• Nivel de calidad: 200
• Formulario: aqueous solution
• actividad específica: ≥800 FAU/g
• características de los productos alternativos más sostenibles: Waste Prevention; Design for Energy Efficiency; Learn more about the Principles of Green Chemistry.
• sustainability: Greener Alternative Product
• categoría alternativa más sostenible: Enabling,
• temp. de almacenamiento: 2-8°C

Descripción

Descripción general

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.

Aplicación

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 .

Acciones bioquímicas o fisiológicas

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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Otras notas

Véase más información sobre enzimas para análisis de carbohidratos complejos en www.sigma-aldrich.com/enzymeexplorer

Información legal

A product of Novozyme Corp.

Fungamyl is a registered trademark of Novozymes Corp.

Información de seguridad

• Pictogramas: GHS08,GHS07
• Palabra de señalización: Danger
• Frases de peligro: H302,H334
• Consejos de prudencia: P261 - P264 - P270 - P284 - P301 + P312 - P501
• Clasificaciones de peligro: Acute Tox. 4 Oral - Resp. Sens. 1
• Código de clase de almacenamiento: 10 - Combustible liquids
• Clase de riesgo para el agua (WGK): WGK 3
• Punto de inflamabilidad (°F): Not applicable
• Punto de inflamabilidad (°C): Not applicable
• Equipo de protección personal: dust mask type N95 (US), Eyeshields, Faceshields, Gloves