A3306

α-Amylase, heat-stable

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

• Synonim(y): α-Amylase from Bacillus licheniformis, Heat-Stable Alpha-Amylase, Heat-stable enzyme, 1,4-α-D-Glucan-glucanohydrolase
• Numer CAS: 9000-85-5
• Numer EC enzymu: 3.2.1.1 (BRENDA, IUBMB)
• Numer WE: 232-560-9
• Numer MDL: MFCD00081319
• Kod UNSPSC: 12352204
• eCl@ss: 32160410
• NACRES: NA.32

Właściwości

• pochodzenie biologiczne: bacterial (Bacillus sp.)
• Poziom jakości: 300
• Formularz: solution
• jakość: for use in Total Dietary Fiber Assay, TDF-100A
• aktywność właściwa: 20000—60000 U/mL
• charakterystyka ekologicznej alternatywy: Waste Prevention; Design for Energy Efficiency; Learn more about the Principles of Green Chemistry.
• sustainability: Greener Alternative Product
• metody: activity assay: suitable
• przydatność: suitable for hydrolysis, synthesis of oligosaccharides and polysaccharides, and sugar modification
• Zastosowanie: food and beverages
• kategoria ekologicznej alternatywy: Enabling,
• temp. przechowywania: 2-8°C

Opis

Opis ogólny

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.

Zastosowanie

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

Działania biochem./fizjol.

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.

Inne uwagi

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.

Ta strona może zawierać tekst przetłumaczony maszynowo.

Informacja o środkach bezpieczeństwa

• Piktogramy: GHS08
• Hasło ostrzegawcze: Danger
• Zwroty wskazujące rodzaj zagrożenia: H334
• Zwroty wskazujące środki ostrożności: P261 - P284 - P501
• Klasyfikacja zagrożeń: Resp. Sens. 1
• Kod klasy składowania: 11 - Combustible Solids
• Klasa zagrożenia wodnego (WGK): WGK 3
• Środki ochrony indywidualnej: dust mask type N95 (US), Eyeshields, Faceshields, Gloves