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Merck

A7595

α-Amylase from Bacillus amyloliquefaciens

greener alternative

liquid, ≥250 units/g

Synonim(y):

BAN™ 480L, 1,4-α-D-Glucan Glucano-hydrolase

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Wybierz wielkość

A7595-50ML

552,00 zł

A7595-250ML

1540,00 zł

552,00 zł

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Informacje o tej pozycji

Numer CAS:
9000-85-5
UNSPSC Code:
12352204
eCl@ss:
32160410
EC Number:
232-560-9
NACRES:
NA.54
MDL number:
MFCD00081319
Numer WE:
3.2.1.1.
Specific activity:
≥250 units/g

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form

liquid

specific activity

≥250 units/g

mol wt

55 kDa

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

Quality Level

200

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Ta pozycja
A4551A9857A2986
α-Amylase from Bacillus amyloliquefaciens liquid, ≥250 units/g

Sigma-Aldrich

A7595

α-Amylase from Bacillus amyloliquefaciens

α-Amylase from Bacillus licheniformis lyophilized powder, 500-1,500 units/mg protein, 93-100% (SDS-PAGE)

Sigma-Aldrich

A4551

α-Amylase from Bacillus licheniformis

α-Amylase from Aspergillus oryzae ≥150 units/mg protein (biuret)

Sigma-Aldrich

A9857

α-Amylase from Aspergillus oryzae

Amylase, Maltogenic from Bacillus sp.

Sigma-Aldrich

A2986

Amylase, Maltogenic from Bacillus sp.

specific activity

≥250 units/g

specific activity

500-1,500 units/mg protein

specific activity

≥150 units/mg protein (biuret)

specific activity

-

form

liquid

form

lyophilized powder

form

powder

form

solid

storage temp.

2-8°C

storage temp.

2-8°C

storage temp.

−20°C

storage temp.

2-8°C

mol wt

55 kDa

mol wt

58-62 kDa

mol wt

-

mol wt

-

Quality Level

200

Quality Level

200

Quality Level

200

Quality Level

200

greener alternative product characteristics

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

greener alternative product characteristics

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

greener alternative product characteristics

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

greener alternative product characteristics

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

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

Application

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 Actions

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.

Other Notes

One unit is the amount of enzyme which dextrinizes 5.26 g of dry starch per hour under standard conditions.

Legal Information

A product of Novozyme Corp.
BAN is a trademark of Novozymes Corp.
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pictograms

Health hazard
GHS08

signalword

Danger

hcodes

H334

Hazard Classifications

Resp. Sens. 1

Klasa składowania

11 - Combustible Solids

wgk

WGK 3

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Certyfikaty analizy (CoA)

Lot/Batch Number
0000467917
0000467917
0000391627
0000391628
0000391628

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Masz już ten produkt?

Dokumenty związane z niedawno zakupionymi produktami zostały zamieszczone w Bibliotece dokumentów.

Odwiedź Bibliotekę dokumentów

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
Enzymatic and Acid Hydrolysis of Sago Starch for Preparation of Ethanol Production
Sunaryanto R, et al.
Microbiology Indonesia, 7(2), 68-74 (2013)
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
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Protokoły

Test enzymatyczny α-amylazy (EC 3.2.1.1)

Postępuj zgodnie z naszą procedurą oznaczania aktywności alfa-amylazy. Ten test enzymatyczny a-amylazy prowadzi przez cały proces i niezbędne obliczenia.

Enzymatic Assay of α-Amylase (EC 3.2.1.1)

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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