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

Grade: BioChemika

Activity: >20,000 U/ml

Activity 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, Fluka No. 85642, as substrate)

Properties: Liquid. Extracted from Aspergillus oryzae. Under elevated temperature conditions, this enzyme rapidly hydrolyzes the α-1,4 glucosidic bonds in starch molecules, randomly cleaving them into dextrins of varying lengths and a small amount of oligosaccharides, thereby rapidly reducing the viscosity of starch slurry. Prolonged liquefaction time also yields small amounts of glucose and maltose.

Applications: Biochemical research. Widely used industrially in the production of glucose, maltose, dextrin, fructose, oligosaccharides, alcohol, beer, monosodium glutamate (MSG), food fermentation, organic acids, textiles, printing and dyeing, papermaking, and other fermentation industries.

Storage Conditions: 2–8°C