Product Name

α-Amylase from Aspergillus oryzae

Synonym

1,4-α-D-Glucan-glucanohydrolase

Assay

≥150 units/mg protein (biuret)

CAS Number

9001-19-8

MDL number

MFCD00081319

Suitability

BioReagent

l Physical and Chemical Information

Appearance

powder

l Biological Information

Biochem/Physiol Actions

α-Amylase hydrolyzes the α-(1,4) glucan ages in polysaccharides of three or more α-(1,4) ed D-glucose units. Natural substrates such as starch and glycogen are broken down into glucose and maltose. The International Union of Immunological Societies (IUIS) has classified α-amylase from Aspergillus oryzae (Asp o II) as an occupational allergen that can cause respiratory symptoms.

Application

α-Amylase is used to hydrolyze α bonds of α-ed 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 .

Unit Definition

One unit will liberate 1.0mg of maltose from starch in 3 min at pH 6.9 at 20 °C.

l Storage

Storage temp.

-20°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