A8220

α-Amylase from Aspergillus oryzae

aqueous solution, ≥800 FAU/g

• Sinonimo/i: Fungamyl^® 800L, 1,4-α-D-Glucan-glucanohydrolase
• Classificazione EC (Enzyme Commission): 3.2.1.1 (BRENDA, IUBMB)
• Numero CE: 232-588-1
• Numero MDL: MFCD00081319
• Codice UNSPSC: 12352204
• eCl@ss: 32160410
• NACRES: NA.54

Proprietà

• Origine biologica: Aspergillus sp. (A. oryzae)
• Forma fisica: aqueous solution
• Attività specifica: ≥800 FAU/g
• Caratteristiche più verdi: Waste Prevention; Design for Energy Efficiency; Learn more about the Principles of Green Chemistry.
• sustainability: Greener Alternative Product
• Categoria alternativa più verde: Enabling,
• Temperatura di conservazione: 2-8°C

Descrizione

Descrizione generale

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.

Applicazioni

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 .

Azioni biochim/fisiol

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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Altre note

View more information on enzymes for complex carbohydrate analysis at www.sigma-aldrich.com/enzymeexplorer

Note legali

A product of Novozyme Corp.

Fungamyl is a registered trademark of Novozymes Corp.

Informazioni sulla sicurezza

• Pittogrammi: GHS08,GHS07
• Avvertenze: Danger
• Indicazioni di pericolo: H302,H334
• Consigli di prudenza: P261 - P264 - P270 - P284 - P301 + P312 - P501
• Classi di pericolo: Acute Tox. 4 Oral - Resp. Sens. 1
• Codice della classe di stoccaggio: 10 - Combustible liquids
• Classe di pericolosità dell'acqua (WGK): WGK 3
• Punto d’infiammabilità (°F): Not applicable
• Punto d’infiammabilità (°C): Not applicable
• Dispositivi di protezione individuale: dust mask type N95 (US), Eyeshields, Faceshields, Gloves