A3306
α淀粉酶，热稳定
solution, for use in Total Dietary Fiber Assay, TDF-100A
别名:
α-淀粉酶 来源于地衣芽孢杆菌, 热稳定α-淀粉酶, 热稳定酶, 1,4-α-D-葡聚糖-葡萄糖水解酶
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化学文摘社编号:
UNSPSC Code:
12352204
eCl@ss:
32160410
EC Number:
232-560-9
NACRES:
NA.32
MDL number:
产品名称
α淀粉酶，热稳定, solution, for use in Total Dietary Fiber Assay, TDF-100A
biological source
bacterial (Bacillus sp.)
form
solution
quality
for use in Total Dietary Fiber Assay, TDF-100A
specific activity
20000—60000 U/mL
greener alternative product characteristics
Waste Prevention
Design for Energy Efficiency
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sustainability
Greener Alternative Product
technique(s)
activity assay: suitable
suitability
suitable for hydrolysis, synthesis of oligosaccharides and polysaccharides, and sugar modification
application(s)
food and beverages
greener alternative category
storage temp.
2-8°C
Quality Level
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相关类别
Application
α-淀粉酶（热稳定性）可用于：
- 作为动物饲料组分，研究膳食纤维对妊娠母猪生殖能力的影响
- 作为补充剂制备人工小肠液(SSIF)，通过喂饲鸭子不同饲料后与内源性小肠液(ESIF)比较消化能力，验证体外消化性
- 进行覆盆子膳食纤维的体外肠消化实验
Biochem/physiol Actions
αα-淀粉酶可将淀粉降解为糖类，水解三个或以上a-(1→4)键相连D-葡萄糖单体组成多糖的a-(1→4))葡聚糖键，无需水解α-(1→6)键。最后可获得麦芽糖等寡糖、葡萄糖和α-极限糊精。
α-淀粉酶主要用于涉及淀粉糖化和液化的过程，通常需要高温条件。这类酶广泛用于各个工业领域，包括食品、发酵、纺织、纸、去垢剂和药品行业。在食品加工行业，淀粉酶在烘焙、酿制、消化助剂制备、蛋糕生产、果汁加工和淀粉糖浆生产中发挥重要作用。除了可以生成可发酵物质，α-淀粉酶在面包制作中还具有抗老化作用，可增强烘烤食品的软度保留，从而延长这些食品的保质期。
General description
αα-淀粉酶是一种胞外酶，广泛存在于动植物等诸多天然来源中，在微生物中尤其丰富，例如各种芽孢杆菌(Bacillus species)。αα-淀粉酶是广为人知的热稳定性碱性酶。
α-淀粉酶（1,4-α-d-葡萄糖水解酶）是一种内切葡聚糖酶，属于糖苷水解酶家族13(GH13)的一员。α-淀粉酶（来自地衣芽孢杆菌Bacillus licheniformis NCIB 6346）在pH 6.2和85°C条件下60分钟后仍然保留>98%活性。
我们致力于为您带来更加绿色的替代产品，这些产品遵守一项或多项绿色化学12项原则。该产品针对淀粉乙醇研究进行了优化，可提高能效并防止浪费。有关详细信息，请参阅《Biofiles》的文章。
Other Notes
仅供研发使用。&不可用于药物、家庭或其他用途。有关危险和安全处理方法的信息，请参阅安全数据说明书。
signalword
Danger
hcodes
pcodes
Hazard Classifications
Resp. Sens. 1
存储类别
11 - Combustible Solids
wgk
WGK 3
ppe
dust mask type N95 (US), Eyeshields, Faceshields, Gloves
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