Terminal α-amylase / Peak amylase / Thermostable α-amylase / Heat-resistant α-amylase / Starch saccharifying enzyme / Taka-amylase saccharifying enzyme / α-Amylase from Aspergillus oryzae

English Name: α-Amylase from Aspergillus oryzae; 1,4-α-D-Glucan-glucanohydrolase

Other Names: Taka-amylase; Thermostable α-amylase; Heat-resistant α-amylase

CAS Number: 9001-19-8

Molecular Weight: Approximately 51 kDa

Grade: BioChemika

Activity: ≥40 units/mg

Grade: BR

Activity: ≥4000 units/g

Activity Definition: 1 U corresponds to the amount of enzyme that liberates 1 μmol maltose per minute at pH 6.0 and 25°C (starch according to Zulkowsky, Fluka No. 85642, as substrate)

Appearance: Yellow-brown or off-white powder. Extracted from Aspergillus oryzae. Temperature range: 55–100°C. Under higher temperature conditions, this enzyme rapidly hydrolyzes the α-1,4-glycosidic bonds in starch molecules, randomly cleaving them into dextrins of varying lengths and a small amount of oligosaccharides, thereby rapidly reducing the viscosity of the starch slurry. Prolonged liquefaction also produces small amounts of glucose and maltose.

Applications: Biochemical research. Widely used in industries such as glucose, maltose, dextrin, fructose, oligosaccharides, alcohol, beer, monosodium glutamate, food brewing, organic acids, textiles, printing and dyeing, papermaking, and other fermentation industries.

Storage Conditions: 2–8°C