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10065

α-Amylase from Aspergillus oryzae

Name: α-Amylase from <I>Aspergillus oryzae</I>
Brand: SIGMA

powder, ~30 U/mg

Synonyme(s) :

1,4-α-D-Glucane-glucanohydrolase

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A propos de cet article

UNSPSC Code:

12352204

eCl@ss:

32160410

EC Number:

232-588-1

NACRES:

NA.54

MDL number:

MFCD00081319

Numéro CE :

3.2.1.1 (BRENDA, IUBMB)

Specific activity:

~30 U/mg

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Propriétés

form

powder

Quality Segment

100

specific activity

~30 U/mg

mol wt

M_r ~51000

storage temp.

2-8°C

Description

General description

Microbial amylases are exoenzymes and are used in several industrial applications, such as production of bread, maltose syrups, and fermentation of soya sauce, miso etc. α-Amylase isolated from Aspergillus oryzae has been found to have molecular weights of 51kDa (sedimentation and diffusion) and 49kDa (gel filtration).

Application

α-Amylase has been used:

as a control enzyme in agar plate-based and carboxymethylcellulose-based clearing assays to screen cellulase activity[1]
for the hydrolysis of starch to explore the the role of wheat starch in frozen dough[2]
to inhibit Staphylococcus aureus biofilms[3]

Biochem/physiol Actions

Aspergillus oryzae α-amylase (Ao α-amylase) enzyme catalyzes the hydrolysis of the α-1,4 glycosidic bonds in soluble starches and related subsrates. These substrates are broken down to release short oligosaccharides and α-limit dextrins.[4]

Other Notes

Pour en savoir plus sur les enzymes utilisées dans l′analyse des glucides complexes, rendez-vous sur www.sigma-aldrich.com/enzymeexplorer.

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).

For the determination of fats in food; Application in (selective) hydrolysis/condensation of glycosidic bonds.

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Cet article	86250	A9857	86247
Sigma-Aldrich 10065 α-Amylase from Aspergillus oryzae	Sigma-Aldrich 86250 α-Amylase from Aspergillus oryzae	Sigma-Aldrich A9857 α-Amylase from Aspergillus oryzae	Sigma-Aldrich 86247 Taka-Diastase from Aspergillus oryzae
specific activity ~30 U/mg	specific activity ~1.5 U/mg (~0.2 U acc. to Willstätter)	specific activity ≥150 units/mg protein (biuret)	specific activity ~100 U/mg
form powder	form powder	form powder	form powder
storage temp. 2-8°C	storage temp. 2-8°C	storage temp. −20°C	storage temp. 2-8°C
mol wt M_r ~51000	mol wt -	mol wt -	mol wt -
Quality Level 100	Quality Level 100	Quality Level 200	Quality Level 200