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86250

α-Amylase from Aspergillus oryzae

powder, ~1.5 U/mg (~0.2 U acc. to Willstätter)

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Synonym(s):

Taka-Amylase A, Taka-Diastase from Aspergillus oryzae, 1,4-α-D-Glucan-glucanohydrolase

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100 g
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1 920,00 CZK
500 g
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6 520,00 CZK

About This Item

UNSPSC Code:
12352204
eCl@ss:
32160410
EC Number:
232-588-1
NACRES:
NA.54
MDL number:
MFCD00081319
EC Number:
3.2.1.1 (BRENDA, IUBMB)
Specific activity:
~1.5 U/mg (~0.2 U acc. to Willstätter)
Biological source:
Aspergillus sp. (A. oryzae)

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biological source

Aspergillus sp. (A. oryzae)

Quality Segment

100

form

powder

specific activity

~1.5 U/mg (~0.2 U acc. to Willstätter)

greener alternative product characteristics

Waste Prevention
Design for Energy Efficiency
Learn more about the Principles of Green Chemistry.

sustainability

Greener Alternative Product

greener alternative category

Enabling,

storage temp.

2-8°C

General description

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 hydrolysis research. For more information see the article in biofiles.

Other Notes

1 U corresponds to the amount of enzyme which liberates 1 μmol maltose per minute at pH 6.0 and 25 °C (starch acc. to Zulkowsky, Cat. No. 85642, as substrate).
Molecular weight; Product distribution in the hydrolysis of amylose; Application in (selective) hydrolysis/condensation of glycosidic bonds; Suitable for use in thiamine determination.
View more information on enzymes for complex carbohydrate analysis at www.sigma-aldrich.com/enzymeexplorer

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This Item
A822010115A7420
α-Amylase from Aspergillus oryzae powder, ~1.5 U/mg (~0.2 U acc. to Willstätter)

Sigma-Aldrich

86250

α-Amylase from Aspergillus oryzae

α-Amylase from Aspergillus oryzae aqueous solution, ≥800 FAU/g

Sigma-Aldrich

A8220

α-Amylase from Aspergillus oryzae

Amyloglucosidase from Aspergillus niger lyophilized, powder, ~70 U/mg

Sigma-Aldrich

10115

Amyloglucosidase from Aspergillus niger

Amyloglucosidase from Aspergillus niger lyophilized powder, 30-60 units/mg protein (biuret), ≤0.02% glucose

Sigma-Aldrich

A7420

Amyloglucosidase from Aspergillus niger

description

powder, ~1.5 U/mg (~0.2 U acc. to Willstätter)

description

aqueous solution, ≥800 FAU/g

description

lyophilized, powder, ~70 U/mg

description

lyophilized powder, 30-60 units/mg protein (biuret), ≤0.02% glucose

biological source

Aspergillus sp. (A. oryzae)

biological source

Aspergillus sp. (A. oryzae)

biological source

-

biological source

-

specific activity

~1.5 U/mg (~0.2 U acc. to Willstätter)

specific activity

≥800 FAU/g

specific activity

~70 U/mg

specific activity

30-60 units/mg protein (biuret)

form

powder

form

aqueous solution

form

powder

form

lyophilized powder

storage temp.

2-8°C

storage temp.

2-8°C

storage temp.

2-8°C

storage temp.

−20°C

Quality Level

100

Quality Level

200

Quality Level

200

Quality Level

200

sustainability

Greener Alternative Product

sustainability

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sustainability

Greener Alternative Product

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pictograms

Health hazardExclamation mark
GHS08,GHS07

signalword

Danger

hcodes

H302,H334

Hazard Classifications

Acute Tox. 4 Oral - Resp. Sens. 1

Storage Class

11 - Combustible Solids

wgk

WGK 3

flash_point_f

Not applicable

flash_point_c

Not applicable

ppe

dust mask type N95 (US), Eyeshields, Faceshields, Gloves

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    Certificates of Analysis (COA)

    Lot/Batch Number
    BCCN1911
    BCCP5805
    BCCP5156
    BCCL7190
    BCCK9933

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    Questions

    1. Can you kindly indicate the optimum pH and temperature for this enzyme?

      1 answer

      1. As indicated above under ‘Unit Definition’ the enzyme’s activity is tested at pH 6.0 and 25 °C (starch acc. to Zulkowsky, Cat. No. 85642, as substrate).

        Optimal pH, pH and temperature stability of the enzyme, as well as effects of chemicals on its activity are addressed in the article below:
        Production of Amylase in Liquid Culture by a Strain of Aspergillus oryzae
        Kundu, A.K. and Das S.
        Applied Microbiology, 19(4), 598-603 (1970)

        Optimal pH and temperature ranges can also be found in the Brenda database:
        https://www.brenda-enzymes.org/enzyme.php?ecno=3.2.1.1

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