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Enzymes for Research, Diagnostic and Industrial Use

Fungal α Amylase (Food Grade)


Cat No.
SUG-004
Description
Fungal α-Amylase is one kind of food grade α-amylase. It is made from Aspergillus oryzal var through fermentation and extraction method and mainly used in the production of Starch Sugar.
Abbr
Fungal α Amylase
Source
Aspergillus oryzal var
Applications
Enzyme for Starch Sugar
Form
Powder
Activity
100,000 SKB/g
CAS No.
9000-90-2
Unit Definition
The amount of enzyme needed to hydrolyze the equivalents of 10mg reducing sugar from glucose at pH5.0,40±0.5°C for mins.
Optimum pH
4.8-5.4
Optimum temperature
45°C-70°C; Optimum 45°C~65°C influenced by Ph
Storage
This product is active biological agents, transport and storage process should be dark, low temperature, dry, ventilated.
Synonyms
Fungal Alpha Amylase; Alpha Amylase; Starch Sugar
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