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A3306

Sigma-Aldrich

α-Amylase, heat-stable

greener alternative

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

Synonym(s):

α-Amylase from Bacillus licheniformis, Heat-Stable Alpha-Amylase, Heat-stable enzyme, 1,4-α-D-Glucan-glucanohydrolase

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About This Item

CAS Number:
Enzyme Commission number:
EC Number:
MDL number:
UNSPSC Code:
12352204
eCl@ss:
32160410
NACRES:
NA.32

biological source

bacterial (Bacillus sp.)

Quality Level

form

solution

quality

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

specific activity

20000—60000 U/mL

greener alternative product characteristics

Waste Prevention
Design for Energy Efficiency
Learn more about the Principles of Green Chemistry.

sustainability

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technique(s)

activity assay: suitable

suitability

suitable for hydrolysis, synthesis of oligosaccharides and polysaccharides, and sugar modification

application(s)

food and beverages

greener alternative category

storage temp.

2-8°C

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General description

α-Amylase (1,4-α-d-glucan glucohydrolase) is an endo-acting glucanase. It belongs to the glycoside hydrolase family 13 (GH13). α-Amylase from Bacillus licheniformis NCIB 6346 can maintain >98% of activity after 60 minutes at pH 6.2 at 85 °C.
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.
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, 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.
α-Amylases are predominantly utilized in processes involving starch saccharification and liquefaction, often requiring high-temperature conditions. These enzymes find wide industrial applications across sectors including food, fermentation, textile, paper, detergent, and pharmaceutical industries. In the processed-food industry, amylases play a vital role in baking, brewing, digestive aid preparation, cake production, fruit juice processing, and starch syrup manufacturing. Apart from their role in generating fermentable compounds, α-amylases contribute to anti-staling effects in breadmaking and enhance the softness retention of baked goods, thereby extending the shelf life of these products.

Other Notes

For R&D use only. Not for drug, household, or other uses. Please consult the Safety Data Sheet for information regarding hazards and safe handling practices.

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Pictograms

Health hazard

Signal Word

Danger

Hazard Statements

Precautionary Statements

Hazard Classifications

Resp. Sens. 1

Storage Class Code

11 - Combustible Solids

WGK

WGK 3

Personal Protective Equipment

dust mask type N95 (US), Eyeshields, Gloves

Regulatory Listings

Regulatory Listings are mainly provided for chemical products. Only limited information can be provided here for non-chemical products. No entry means none of the components are listed. It is the user’s obligation to ensure the safe and legal use of the product.

JAN Code

A3306-10ML:
A3306-BULK:
A3306-10ML-KC:
A3306-VAR:


Certificates of Analysis (COA)

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T A Woyengo et al.
Journal of animal science, 88(4), 1433-1441 (2009-12-22)
Two experiments were conducted to determine the nutritive value of expeller-extracted canola meal (EECM) for growing pigs. In Exp. 1, a total of 6 ileally cannulated barrows (average initial BW = 26.8 kg) were fed 3 diets in a replicated
M A Khan et al.
Journal of dairy science, 91(3), 1140-1149 (2008-02-23)
Ruminal parameters, rumen development, nutrient digestibilities, and N utilization were estimated in Holstein calves fed starch from different sources. Ground corn, ground barley, ground wheat, and crimped oats were used to formulate 4 isostarch (25% of starter dry matter) pelleted
J P Marden et al.
Journal of dairy science, 91(9), 3528-3535 (2008-09-04)
The objectives of this study were to evaluate the capacity of 2 dietary feed additives, sodium bicarbonate and live yeast Saccharomyces cerevisiae (strain Sc 47), in optimizing ruminal pH in dairy cows and to determine their modes of action. Three
Raspberry dietary fibre: Chemical properties, functional evaluation and prebiotic in vitro effect
Baenas N, et al.
LWT--Food Science and Technology, 134, 110140-110140 (2020)
M Raeth-Knight et al.
Journal of dairy science, 92(2), 799-809 (2009-01-24)
The objectives were to evaluate the impact of conventional or intensive milk replacer (MR) feeding programs on heifer calf performance through 6 mo of age, age at first calving, and first lactation performance. At 3 (+/-1 d) d of age

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