10065
α-Amylase from Aspergillus oryzae
powder, ~30 U/mg
Synonym(s):
1,4-α-D-Glucan-glucanohydrolase
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About This Item
UNSPSC Code:
12352204
eCl@ss:
32160410
EC Number:
232-588-1
NACRES:
NA.54
MDL number:
Specific activity:
~30 U/mg
General description
Microbial amylases are exoenzymes and are used in several industrial applications, such as production of bread, maltose syrups, and fermentation of soya sauce, miso etc. α-Amylase isolated from Aspergillus oryzae has been found to have molecular weights of 51kDa (sedimentation and diffusion) and 49kDa (gel filtration).
Application
α-Amylase has been used:
- as a control enzyme in agar plate-based and carboxymethylcellulose-based clearing assays to screen cellulase activity
- for the hydrolysis of starch to explore the the role of wheat starch in frozen dough
- to inhibit Staphylococcus aureus biofilms
Biochem/physiol Actions
Aspergillus oryzae α-amylase (Ao α-amylase) enzyme catalyzes the hydrolysis of the α-1,4 glycosidic bonds in soluble starches and related subsrates. These substrates are broken down to release short oligosaccharides and α-limit dextrins.
Other Notes
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, Cat. No. 85642, as substrate).
For the determination of fats in food; Application in (selective) hydrolysis/condensation of glycosidic bonds.
View more information on enzymes for complex carbohydrate analysis at www.sigma-aldrich.com/enzymeexplorer
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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
Regulatory Information
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Han Tao et al.
Food chemistry, 190, 588-593 (2015-07-28)
The wheat dough was subjected to freezing/thawing treatment for 0, 3, 7, and 10 cycles and fractionated into non-gluten proteins and starch. High-performance liquid chromatography revealed changes in molecular mass distribution occurred for the extracted non-gluten proteins. As for the
Han Tao et al.
Food chemistry, 265, 18-22 (2018-06-10)
Properties of starches isolated from soft and hard wheat dough after freezing/thawing (F/T) treatment were investigated. Significance of results was observed between isolated hard wheat starch (HWS) and soft wheat starch (SWS), but both cultivars showed an increase in the
P C Sehnke et al.
Proceedings of the National Academy of Sciences of the United States of America, 98(2), 765-770 (2001-01-10)
In higher plants the production of starch is orchestrated by chloroplast-localized biosynthetic enzymes, namely starch synthases, ADP-glucose pyrophosphorylase, and starch branching and debranching enzymes. Diurnal regulation of these enzymes, as well as starch-degrading enzymes, influences both the levels and composition
Global Trade Item Number
| SKU | GTIN |
|---|---|
| 10065-50G | 04061835550982 |
| 10065-10G | 04061835511242 |