Product Name

α-Amylase from Aspergillus oryzae

General deion

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).

Synonym

1,4-α-D-Glucan-glucanohydrolase

Assay

~30 U/mg

CAS Number

9001-19-8

Molecular Weight

Mr ~51000

MDL number

MFCD00081319

Suitability

BioReagent

l Physical and Chemical Information

Appearance

powder

l Biological Information

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.

Application

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

Unit Definition

1 U corresponds to the amount of enzyme which liberates 1 μmol maltose per minute at pH 6.0 and 25°C.

l Storage

Storage temp.

2-8°C

l Precautions and Disclaimer

This product is for R&D use only, not for drug, household, or other uses.

l References

1. http://www.drugbank.ca

2. https://ncit.nci.nih.gov

3. https://www.ncbi.nlm.nih.gov