α-Amylase from Aspergillus oryzae powder, ~30 U/mg Sigma 10065
По запросу
- Производитель: Sigma
- Каталожный номер:
10065 - CAS номер : 9001-19-8
Other Notes
For the determination of fats in food6; Application in (selective) hydrolysis/condensation of glycosidic bonds7.
View more information on enzymes for complex carbohydrate analysis at www.sigma-aldrich.com/enz
Unit Definition
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).
Application
α-Amylase has been used:
• as a control enzyme in agar plate-based and carboxymethylcellulose-ba
• for the hydrolysis of starch to explore the the role of wheat starch in frozen dough2
• to inhibit Staphylococcus aureus biofilms3
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
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).5
Характеристики реактива | |
storage temp. | 2-8°C |