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A3306

α-Amylase, heat-stable

Name: α-Amylase, heat-stable
Brand: SIGMA

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

Synonyma:

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

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O této položce

Číslo CAS:

9000-85-5

UNSPSC Code:

12352204

eCl@ss:

32160410

EC Number:

232-560-9

NACRES:

NA.32

MDL number:

MFCD00081319

Číslo EC:

3.2.1.1 (BRENDA, IUBMB)

Specific activity:

20000—60000 U/mL

Biological source:

bacterial (Bacillus sp.)

Technický servis

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Vlastnosti

biological source

bacterial (Bacillus sp.)

Quality Segment

300

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

Greener Alternative Product

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

Enabling,

storage temp.

2-8°C

Popis

General description

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.

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.

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.