A-amylase from from aspergillus oryzae powder activity: ~30 units/mg

Code: 10065-10G D2-231

Application

α-Amylase has been used:as a control enzyme in agar plate-based and carboxymethylcellulose-based clearing assays to screen cellulase activityfor the hydrolysis of...


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€75.27 10G
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€63.50 10G
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Application

α-Amylase has been used:as a control enzyme in agar plate-based and carboxymethylcellulose-based clearing assays to screen cellulase activityfor the hydrolysis of starch to explore the the role of wheat starch in frozen doughto inhibit Staphylococcus aureus biofilms

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.

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).

Other Notes

For the determination of fats in food; Application in (selective) hydrolysis/condensation of glycosidic bonds.

View more information on enzymes for complex carbohydrate analysis at www.sigma-aldrich.com/enzymeexplorer

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).

formpowder
mol wtMr ~51000
Quality Level100
specific activity~30 U/mg
storage temp.2-8°C
Cas Number9001-19-8
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