A9857
α-Amylase from Aspergillus oryzae
≥150 units/mg protein (biuret)
Synonym(s):
1,4-α-D-Glucan-glucanohydrolase
Sign In to View Organizational & Contract Pricing.
Select a Size
Change View
About This Item
UNSPSC Code:
12352204
eCl@ss:
32160410
EC Number:
232-588-1
NACRES:
NA.54
MDL number:
Specific activity:
≥150 units/mg protein (biuret)
form
powder
Quality Level
specific activity
≥150 units/mg protein (biuret)
greener alternative product characteristics
Waste Prevention
Design for Energy Efficiency
Learn more about the Principles of Green Chemistry.
sustainability
Greener Alternative Product
greener alternative category
storage temp.
−20°C
General description
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.
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 .
Physical form
powder
Analysis Note
Crude
Other Notes
One unit will liberate 1.0mg of maltose from starch in 3 min at pH 6.9 at 20 °C.
View more information on enzymes for complex carbohydrate analysis at www.sigma-aldrich.com/enzymeexplorer
Still not finding the right product?
Explore all of our products under α-Amylase from Aspergillus oryzae
signalword
Danger
hcodes
Hazard Classifications
Acute Tox. 4 Oral - Resp. Sens. 1
Storage Class
11 - Combustible Solids
wgk
WGK 3
flash_point_f
Not applicable
flash_point_c
Not applicable
ppe
dust mask type N95 (US), Eyeshields, Faceshields, Gloves
Choose from one of the most recent versions:
Already Own This Product?
Find documentation for the products that you have recently purchased in the Document Library.
Protocols
Follow our procedure for the determination of alpha-Amylase activity. This enzymatic assay of a-Amylase guides you through the entire process and necessary calculations.
X Baur et al.
Clinical and experimental allergy : journal of the British Society for Allergy and Clinical Immunology, 24(5), 465-470 (1994-05-01)
The commercially available alpha-amylase from Aspergillus oryzae which is widely used as a baking additive was compared with a highly purified enzyme preparation. We used enzyme allergosorbent test (EAST), EAST inhibition, sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE), isoelectric focussing, immunoblotting
Marit Navis et al.
Nutrients, 12(11) (2020-11-08)
Human milk is the optimal diet for infant development, but infant milk formula (IMF) must be available as an alternative. To develop high-quality IMF, bovine milk processing is required to ensure microbial safety and to obtain a protein composition that
Minhui Kim et al.
Microorganisms, 9(1) (2021-01-23)
Leuconostoc lactis SBC001, isolated from chive, produces glucansucrase and synthesizes oligosaccharides through its enzymatic activity. This study was conducted to optimize oligosaccharide production using response surface methodology, analyze the structure of purified oligosaccharides, and investigate the prebiotic effect on 24
Global Trade Item Number
| SKU | GTIN |
|---|---|
| A9857-5MU | 04061835553761 |
| A9857-1MU | 04061833412589 |
| A9857-250KU | 04061833412596 |