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Wichtige Dokumente
A7595
α-Amylase aus Bacillus amyloliquefaciens
liquid, ≥250 units/g
Synonym(e):
BAN™ 480L, 1,4-α-D-Glucan Glucano-hydrolase
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50 ML
CHF 121.00
250 ML
CHF 431.00
CHF 121.00
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Größe auswählen
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50 ML
CHF 121.00
250 ML
CHF 431.00
About This Item
CAS-Nummer:
EC-Nummer:
3.2.1.1.
EG-Nummer:
MDL-Nummer:
UNSPSC-Code:
12352204
eCl@ss:
32160410
NACRES:
NA.54
CHF 121.00
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Empfohlene Produkte
Form
liquid
Spezifische Aktivität
≥250 units/g
Mol-Gew.
55 kDa
Grünere Alternativprodukt-Eigenschaften
Waste Prevention
Design for Energy Efficiency
Learn more about the Principles of Green Chemistry.
sustainability
Greener Alternative Product
Grünere Alternativprodukt-Kategorie
, Enabling
Lagertemp.
2-8°C
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Allgemeine Beschreibung
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.
Anwendung
α-Amylase is used to hydrolyze α bonds of α-linked polysaccharides, such as starch and glycogen. Product A7595 is from Bacillus amyloliquefaciens and is supplied as a liquid. α-Amylase has been used in various plant studies, such as metabolism studies in Arabidopsis.[1] α-Amylase from Bacillus amyloliquefaciens has been used to hydrolyze sweetpotato amylopectin to identify cluster structure.[2] The enzyme has been used to hydrolyze sago palm starch to reducing sugars, which are then used for ethanol fermentation by Saccharomyces cerevisiae FNCC 3012.[3] The enzyme catalyzes amylolysis of gelatinised waxy maize starch to produce reducing sugars.[4]
Biochem./physiol. Wirkung
α-Amylase is an endoamylase that randomly hydrolyzes the α-(1,4) glucan linkages in amylose and amylopectin. The breakdown products are oligosaccharides and dextrins of varying chain length. This enzyme works best at high temperatures, in the range of 70-90 ° Celcius.
An endoamylase that randomly hydrolyzes α-(1→4)-glycosidic linkages in amylose and amylopectin. The breakdown products are oligosaccharides and dextrins of varying chain length. This enzyme is active at high temperatures (70−90 °C).
The pH range for the α-amylase of B.amyloliquefaciens is 5.5 to 6.5, with a single maximum at 5.9. The activity is rapidly inactivated below pH 5.0.
Einheitendefinition
One unit is the amount of enzyme which dextrinizes 5.26 g of dry starch per hour under standard conditions.
Rechtliche Hinweise
Ein Produkt der Novozyme Corp.
BAN is a trademark of Novozymes Corp.
Signalwort
Danger
H-Sätze
P-Sätze
Gefahreneinstufungen
Resp. Sens. 1
Lagerklassenschlüssel
11 - Combustible Solids
WGK
WGK 3
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Enzymatic and Acid Hydrolysis of Sago Starch for Preparation of Ethanol Production
Sunaryanto R, et al.
Microbiology Indonesia, 7(2), 68-74 (2013)
Fan Zhu et al.
Carbohydrate research, 346(9), 1112-1121 (2011-04-22)
Sweetpotato amylopectin was subjected to partial hydrolysis by α-amylase from Bacillus amyloliquefaciens to release the clusters. Clusters were then fractionated and precipitated by methanol and structurally characterized by gel-permeation chromatography and high-performance anion-exchange chromatography. An initial stage of α-amylolysis on
Annabel Bijttebier et al.
Carbohydrate research, 345(2), 235-242 (2009-12-08)
Amylopectin fine structures were studied following limited hydrolysis of gelatinised waxy maize starch by amylases with a different level of inner chain attack (LICA). This was done by size exclusion chromatography as well as by debranching the (partially hydrolysed) amylopectin
Dhananjay Beri et al.
Nature communications, 11(1), 1937-1937 (2020-04-24)
The fiber in corn kernels, currently unutilized in the corn to ethanol process, represents an opportunity for introduction of cellulose conversion technology. We report here that Clostridium thermocellum can solubilize over 90% of the carbohydrate in autoclaved corn fiber, including
Kristina J H Kleinwort et al.
Metabolites, 12(3) (2022-03-25)
In recent years, a lack of stability of dairy products with extended shelf life (e.g., yoghurt products, UHT desserts) has occurred, with the corresponding products liquefying significantly after days or weeks. This project aimed to identify the enzymes responsible for
Protokolle
Follow our procedure for the determination of alpha-Amylase activity. This enzymatic assay of a-Amylase guides you through the entire process and necessary calculations.
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