α-Amylase from Aspergillus oryzae；1,4-α-D-Glucan-glucanohydrolase CAS 9001-19-8
Item No.： E0004
Store at： 2～8°C
English Name: α- Amylase from Aspergillus oryzae； 1,4- α- D-Glucan-glucanohydrolase
Other names: peak amylase; High temperature amylase; heat-resisting α- amylase
Grade: biochemika
Vitality: > 20000 U / ml
Vitality definition：1 U corresponds to the amount of enzyme which liberates 1 μmol maltose per minute at pH 6.0 and 25℃ (starch acc. to Zulkowsky, Fluka No. 85642, as substrate)
Physicochemical properties: liquid. Extracted from Aspergillus oryzae. At higher temperature, the enzyme can rapidly hydrolyze the refined starch molecules α- 1,4 glucoside bonds, arbitrarily cut off starch molecules from the inside, grow different short bond dextrins and a small amount of oligosaccharides, so as to rapidly reduce the viscosity of starch slurry. If the liquefaction time is prolonged, a small amount of glucose and maltose will be produced.
Purpose: biochemical research. In industry, it is widely used in glucose, maltose, dextrin, fructose, oligosaccharide, alcohol, beer, monosodium glutamate, food brewing, organic acid, textile, printing and dyeing, papermaking and other fermentation industries.
