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一般說明
微生物淀粉酶是胞外酶，可用于多种工业应用，如面包和麦芽糖浆生产、酱油和豆面酱发酵等。从米曲霉中分离的α-淀粉酶的分子量为51kDa（沉降和扩散）和49kDa（凝胶过滤）。
應用
α-淀粉酶已被用作
- 琼脂平板和羧甲基纤维素清除试验的对照酶，用于筛选淀粉水解的纤维素酶活性，
- 以便探讨小麦淀粉在冷冻面团中
- 抑制金黄色葡萄球菌生物膜的作用。
生化／生理作用
米曲霉α-淀粉酶(Ao α-淀粉酶)酶催化可溶性淀粉和相关底物中α-1,4糖苷键的水解。这些底物被分解并释放较短的低聚糖和α-极限糊精。
單位定義
1个酶活力单位（U）相当于在pH6.0和25℃下每分钟释放1μmol麦芽糖所需的酶量（淀粉符合Zulkowsky，货号85642，作为底物）。
訊號詞
Danger
危險聲明
危險分類
Acute Tox. 4 Oral - Resp. Sens. 1
儲存類別代碼
11 - Combustible Solids
水污染物質分類（WGK）
WGK 3
閃點（°F）
Not applicable
閃點（°C）
Not applicable
個人防護裝備
dust mask type N95 (US), Eyeshields, Faceshields, Gloves
其他客户在看
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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