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| | α-Amylase Basic information |
| Product Name: | α-Amylase | | Synonyms: | TAKA-AMYLASE A;TAKA-DIASTASE;alpha-amylasefromaspergillusoryzae;Amylase,.alpha.-,Aspergillusoryzae;Amylase,.alpha.-Aspergillusoryzae;Fungal Amylase (FungamylTM;α-amylase,thermostable;1,4-α-D-Glucan-glucanohydrolase | | CAS: | 9001-19-8 | | MF: | | | MW: | 0 | | EINECS: | 232-588-1 | | Product Categories: | | | Mol File: | Mol File | ![α-Amylase Structure]() |
| | α-Amylase Chemical Properties |
| | α-Amylase Usage And Synthesis |
| Uses | 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 1 . 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. | | Uses | Preparing the Japanese national drink "sake"; in converting maizes into sugar in manufacture of whiskey. | | Uses | α-Amylase has been used:
- as a control enzyme in agar plate-based and carboxymethylcellulose-based clearing assays to screen cellulase activity
- for the hydrolysis of starch to explore the the role of wheat starch in frozen dough
- to inhibit Staphylococcus aureus biofilms
| | General Description | α-Amylase is also referred as taka-amylase A. | | 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. |
| | α-Amylase Preparation Products And Raw materials |
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