推薦產品
生物源
bacterial (Bacillus sp.)
品質等級
形狀
solution
品質
for use in Total Dietary Fiber Assay, TDF-100A
比活性
20000—60000 U/mL
環保替代產品特色
Waste Prevention
Design for Energy Efficiency
Learn more about the Principles of Green Chemistry.
sustainability
Greener Alternative Product
技術
activity assay: suitable
適合性
suitable for hydrolysis, synthesis of oligosaccharides and polysaccharides, and sugar modification
應用
food and beverages
環保替代類別
儲存溫度
2-8°C
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相關類別
一般說明
αα-淀粉酶是一种胞外酶,广泛存在于动植物等诸多天然来源中,在微生物中尤其丰富,例如各种芽孢杆菌(Bacillus species)。αα-淀粉酶是广为人知的热稳定性碱性酶。
α-淀粉酶(1,4-α-d-葡萄糖水解酶)是一种内切葡聚糖酶,属于糖苷水解酶家族13(GH13)的一员。α-淀粉酶(来自地衣芽孢杆菌Bacillus licheniformis NCIB 6346)在pH 6.2和85°C条件下60分钟后仍然保留>98%活性。
我们致力于为您带来更加绿色的替代产品,这些产品遵守一项或多项绿色化学12项原则。该产品针对淀粉乙醇研究进行了优化,可提高能效并防止浪费。有关详细信息,请参阅《Biofiles》的文章。
應用
α-淀粉酶(热稳定性)可用于:
- 作为动物饲料组分,研究膳食纤维对妊娠母猪生殖能力的影响
- 作为补充剂制备人工小肠液(SSIF),通过喂饲鸭子不同饲料后与内源性小肠液(ESIF)比较消化能力,验证体外消化性
- 进行覆盆子膳食纤维的体外肠消化实验
生化/生理作用
αα-淀粉酶可将淀粉降解为糖类,水解三个或以上a-(1→4)键相连D-葡萄糖单体组成多糖的a-(1→4))葡聚糖键,无需水解α-(1→6)键。最后可获得麦芽糖等寡糖、葡萄糖和α-极限糊精。
α-淀粉酶主要用于涉及淀粉糖化和液化的过程,通常需要高温条件。这类酶广泛用于各个工业领域,包括食品、发酵、纺织、纸、去垢剂和药品行业。在食品加工行业,淀粉酶在烘焙、酿制、消化助剂制备、蛋糕生产、果汁加工和淀粉糖浆生产中发挥重要作用。除了可以生成可发酵物质,α-淀粉酶在面包制作中还具有抗老化作用,可增强烘烤食品的软度保留,从而延长这些食品的保质期。
其他說明
仅供研发使用。&不可用于药物、家庭或其他用途。有关危险和安全处理方法的信息,请参阅安全数据说明书。
相關產品
產品號碼
描述
訂價
訊號詞
Danger
危險聲明
危險分類
Resp. Sens. 1
儲存類別代碼
11 - Combustible Solids
水污染物質分類(WGK)
WGK 3
個人防護裝備
dust mask type N95 (US), Eyeshields, Faceshields, Gloves
分析證明 (COA)
輸入產品批次/批號來搜索 分析證明 (COA)。在產品’s標籤上找到批次和批號,寫有 ‘Lot’或‘Batch’.。
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我們的科學家團隊在所有研究領域都有豐富的經驗,包括生命科學、材料科學、化學合成、色譜、分析等.
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