α-Amylase (from Aspergillus oryzae)
: Merck
Aspergillus oryzae 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. Also act as control enzyme in agar plate-based and carboxymethylcellulose-based clearing assays to screen cellulase activity.
- Used for the hydrolysis of starch to explore the the role of wheat starch in frozen dough
- Inhibit Staphylococcus aureus biofilms
- Storage temperature ranges from 2 to 8 °C
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 51 kDa (sedimentation and diffusion) and 49k Da (gel filtration).
- Source:
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Frequently Bought Together
VWR® Volumetric Flasks, Class A, Glass, Amber, NS Plastic Stopper
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Water, HiPerSolv CHROMANORM® for HPLC
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n-Hexane ≥95%, PESTINORM® for pesticide residue analysis
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Ethanol ≥96% (v/v), TechniSolv®, pure
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