Synonym: 1,4-α-D-Glucan-glucanohydrolase
CAS Number: 9001-19-8
EC Number: 232-588-1
Enzyme Commission (EC) Number: 3.2.1.1
MDL Number: MFCD00081319
Quality
Crude
Unit Definition
One unit will liberate 1.0mg of maltose from starch in 3 min at pH 6.9 at 20 °C.
Physical Form
Spray dried powder microgranulated on dextrin
Application
α-Amylase is used to hydrolyze α bonds of α-linked 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.
Biochem/physiol Actions
α-Amylase hydrolyzes the α-(1,4) glucan linkages in polysaccharides of three or more α-(1,4) linked 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.
Form: spray-dried (powder)
Storage Temp.: −20°C