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Native Aspergillus oryzae α-Amylase

Cat No.
NATE-0740
Description
α-Amylase is a protein enzyme EC 3.2.1.1 that hydrolyses alpha bonds of large, alpha-linked polysaccharides, such as starch and glycogen, yielding glucose and maltose. It is the major form of amylase found in Humans and other mammals. It is also present in seeds containing starch as a food reserve, and is secreted by many fungi.
Abbr
α-Amylase, Native (Aspergillus oryzae)
Alias
α-amylase
Source
Aspergillus oryzae
Applications
α-Amylase is used to hydrolyze α bonds of α-linked polysaccharides, such as starch and glycogen. α-Amylase has been used in various plant studies, such as metabolism studies in Arabidopsis. Amylases from Aspergillus oryzae are commonly used as baking additives to prevent staling in the baking industry, clarify haze from fruit juices and alcoholic beverages, and to produce glucose and maltose syrup products.
Form
powder containing dextrin.
Enzyme Commission Number
EC 3.2.1.1
Activity
> 150 units/mg protein (biuret); ~1.5 units/mg; ~30 units/mg
CAS No.
9001-19-8
Molecular Weight
Mr ~51 kDa
Unit Definition
One unit will liberate 1.0mg of maltose from starch in 3 min at pH 6.9 at 20°C.
Storage
−20°C
Synonyms
glycogenase; αamylase, α-amylase; 1,4-α-D-glucan glucanohydrolase; EC 3.2.1.1; 9001-19-8; endoamylase; Taka-amylase A
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