This product is intended for research use only. Currently, a food grade product option is not available.
A8220
α-Amylase from Aspergillus oryzae
aqueous solution, ≥800 FAU/g
Sinonimo/i:
Fungamyl® 800L, 1,4-α-D-Glucan-glucanohydrolase
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50 ML
CHF 162.00
250 ML
CHF 301.00
CHF 162.00
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Cambia visualizzazione
50 ML
CHF 162.00
250 ML
CHF 301.00
About This Item
Numero CE:
Numero MDL:
Codice UNSPSC:
12352204
eCl@ss:
32160410
NACRES:
NA.54
CHF 162.00
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Prodotti consigliati
Origine biologica
Aspergillus sp. (A. oryzae)
Stato
aqueous solution
Attività specifica
≥800 FAU/g
Caratteristiche più verdi
Waste Prevention
Design for Energy Efficiency
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sustainability
Greener Alternative Product
Categoria alternativa più verde
Temperatura di conservazione
2-8°C
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Categorie correlate
Descrizione generale
α-Amylase is also referred as taka-amylase A.[1]
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.
Applicazioni
α-Amylase from Aspergillus oryzae has been used:
- as a positive control in the evaluation of enzyme activity[2]
- to evaluate its effect on simultaneous saccharification and cofermentation (SSCF) of L-lA by Lactobacillus paracasei LA104{65
- to study the influence of amylase[3]
- α-Amylase are suitable various plant studies, such as metabolism studies in Arabidopsis [4].
- It is a suitable positive control for the evaluation of exogenous enzymes with amylolytic activity for dairy cows.[5]
- Amylases from Aspergillus oryzae is a suitable baking additives that prevents staling in the baking industry, clarify haze from fruit juices and alcoholic beverages, and is used to produce glucose and maltose syrup products [6].
Azioni biochim/fisiol
α-Amylase, a digestive enzyme in saliva helps to catalyse the hydrolysis of α-1,4 glycosidic linkages in starch and results in the formation of glucose units. It is effective at slightly alkaline pH[7] and is one of the preferred enzymes for sake brewing.[1]
Aspergillus oryzae α − amylase (Ao α-amylase) enzyme catalyzes the hydrolysis of the α-1,4 glycosidic bonds in soluble starches, and is used in various industrial applications. Natural substrates such as starch and glycogen are broken down into glucose and maltose.[8]
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Altre note
View more information on enzymes for complex carbohydrate analysis at www.sigma-aldrich.com/enzymeexplorer
Note legali
A product of Novozyme Corp.
Fungamyl is a registered trademark of Novozymes Corp.
Avvertenze
Danger
Indicazioni di pericolo
Consigli di prudenza
Classi di pericolo
Acute Tox. 4 Oral - Resp. Sens. 1
Codice della classe di stoccaggio
10 - Combustible liquids
Classe di pericolosità dell'acqua (WGK)
WGK 3
Punto d’infiammabilità (°F)
Not applicable
Punto d’infiammabilità (°C)
Not applicable
Dispositivi di protezione individuale
dust mask type N95 (US), Eyeshields, Faceshields, Gloves
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I clienti hanno visto anche
I Sander et al.
Clinical and experimental allergy : journal of the British Society for Allergy and Clinical Immunology, 37(8), 1229-1238 (2007-07-27)
In order to enable reproducible and comparable exposure measurements of fungal alpha-amylase (alpha-amylase) in different laboratories and countries, the entire procedure from sampling of airborne dust to measuring extracted samples (including standards and the used enzyme) immunoassays must be standardized.
Towards effective and stable probiotics
Yarullina DR, et al.
The International Journal of Risk & Safety in Medicine, S65-S66 (2015)
Molecular biology of the Koji molds
Kitamoto K
Advances in Applied Microbiology, 51, 129-154 (2002)
THE MOUTH, SALIVARY GLANDS AND OESOPHAGUS
Smith ME, et al.
Digestive System, 19-38 (2010)
Michihiro Sugahara et al.
PloS one, 8(2), e57432-e57432 (2013-03-02)
Currently, there are no versatile and established methods for improving stability of proteins. In an entirely different approach from conventional techniques such as mutagenesis, we attempted to enhance enzyme stability of α-amylase from Aspergillus oryzae using a heavy-atom derivatization technique.
Protocolli
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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Is this product food grade ?
1 answer-
Helpful?
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At what temperature/temperature range does the enzyme show optimum activity?
1 answer-
The optimum temperature range is approximately 50 - 55°C and the optimum pH range is 4.5 - 5.5. See the graphic below for additional activity information:
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