A3306

α-Amylase, heat-stable

solution, for use in Total Dietary Fiber Assay, TDF-100A

• Synonym(s): α-Amylase from Bacillus licheniformis, 1,4-α-D-Glucan-glucanohydrolase
• CAS Number: 9000-85-5
• Enzyme Commission number: 3.2.1.1 (BRENDA, IUBMB)
• EC Number: 232-560-9
• MDL number: MFCD00081319
• eCl@ss: 32160410
• NACRES: NA.32

Properties

• form: solution
• Quality Level: 300
• quality: for use in Total Dietary Fiber Assay, TDF-100A
• greener alternative product characteristics: Waste Prevention; Design for Energy Efficiency; Learn more about the Principles of Green Chemistry.
• application(s): food and beverages
• greener alternative category: Enabling
• storage temp.: 2-8°C

Description

General description

α-Amylase, an extracellular enzyme, occurs in many natural sources, including animals, plants, and notably in microorganisms, such as various Bacillus species. α-Amylase is well-known as a heat-stable alkaline enzyme.

Application

α-Amylase, heat-stable has been used:

• as part of the animal feed in the experimental design to study the effect of dietary fiber on reproductive performance of sows during gestation
• as a supplement to prepare simulated small intestinal fluid (SSIF) and validate the in vitro digestibility by comparing with endogenous small intestinal fluid (ESIF) on different feeds in ducks
• to perform an in vitro intestinal digestion using raspberry dietary fiber

Biochem/physiol Actions

α-Amylase breaks down starch into sugars, by hydrolysis of the a-(1→4) glucan linkages in polysaccharides of three or more a-(1→4) linked D-glucose units, without hydrolyzing the α-(1→6) bond. It results in the formation of oligosaccharides including maltose, glucose, and alpha limit dextrin.

Safety Information

• Pictograms: GHS08
• Signal Word: Danger
• Hazard Statements: H334
• Precautionary Statements: P261 - P284 - P501
• Hazard Classifications: Resp. Sens. 1
• Storage Class Code: 11 - Combustible Solids
• WGK: WGK 3
• Personal Protective Equipment: dust mask type N95 (US), Eyeshields, Gloves