A3306

α-Amylase, heat-stable

solution, for use in Total Dietary Fiber Assay, TDF-100A

• 동의어(들): α-Amylase from Bacillus licheniformis, Heat-Stable Alpha-Amylase, Heat-stable enzyme, 1,4-α-D-Glucan-glucanohydrolase
• CAS Number: 9000-85-5
• 효소 위원회 번호: 3.2.1.1 (BRENDA, IUBMB)
• EC Number: 232-560-9
• MDL number: MFCD00081319
• UNSPSC 코드: 12352204
• eCl@ss: 32160410
• NACRES: NA.32

속성

• 생물학적 소스: bacterial (Bacillus sp.)
• 형태: solution
• 품질: for use in Total Dietary Fiber Assay, TDF-100A
• 특이 활성도: 20000—60000 U/mL
• 환경친화적 대안 제품 특성: Waste Prevention; Design for Energy Efficiency; Learn more about the Principles of Green Chemistry.
• sustainability: Greener Alternative Product
• 기술: activity assay: suitable
• 적합성: suitable for hydrolysis, synthesis of oligosaccharides and polysaccharides, and sugar modification
• 응용 분야: food and beverages
• 환경친화적 대안 카테고리: Enabling,
• 저장 온도: 2-8°C

설명

일반 설명

α-Amylase (1,4-α-d-glucan glucohydrolase) is an endo-acting glucanase. It belongs to the glycoside hydrolase family 13 (GH13). α-Amylase from Bacillus licheniformis NCIB 6346 can maintain >98% of activity after 60 minutes at pH 6.2 at 85 °C.

α-Amylase, an extracellular enzyme, occurs in many natural sources, including animals, plants, and notably in microorganisms, such as various Bacillus species. α-Amylase is well-known as a heat-stable alkaline enzyme.

We are committed to bringing you Greener Alternative Products, which adhere to one or more of The 12 Principles of Greener Chemistry. This product has been enhanced for "Energy efficiency" and "waste prevention" when used in starch ethanol research. For more information see the article in biofiles.

애플리케이션

α-Amylase, heat-stable has been used:

• as part of the animal feed in the experimental design to study the effect of dietary fiber on reproductive performance of sows during gestation
• as a supplement to prepare simulated small intestinal fluid (SSIF) and validate the in vitro digestibility by comparing with endogenous small intestinal fluid (ESIF) on different feeds in ducks
• to perform an in vitro intestinal digestion using raspberry dietary fiber

생화학적/생리학적 작용

α-Amylase breaks down starch into sugars, by hydrolysis of the a-(1→4) glucan linkages in polysaccharides of three or more a-(1→4) linked D-glucose units, without hydrolyzing the α-(1→6) bond. It results in the formation of oligosaccharides including maltose, glucose, and alpha limit dextrin.

α-Amylases are predominantly utilized in processes involving starch saccharification and liquefaction, often requiring high-temperature conditions. These enzymes find wide industrial applications across sectors including food, fermentation, textile, paper, detergent, and pharmaceutical industries. In the processed-food industry, amylases play a vital role in baking, brewing, digestive aid preparation, cake production, fruit juice processing, and starch syrup manufacturing. Apart from their role in generating fermentable compounds, α-amylases contribute to anti-staling effects in breadmaking and enhance the softness retention of baked goods, thereby extending the shelf life of these products.

기타 정보

For R&D use only. Not for drug, household, or other uses. Please consult the Safety Data Sheet for information regarding hazards and safe handling practices.

안전성 정보

• 픽토그램: GHS08
• 신호어: Danger
• 유해 및 위험 성명서: H334
• 예방조치 성명서: P261 - P284 - P501
• Hazard Classifications: Resp. Sens. 1
• Storage Class Code: 11 - Combustible Solids
• WGK: WGK 3
• 개인 보호 장비: dust mask type N95 (US), Eyeshields, Faceshields, Gloves